Tag: Cookies

Bokkepootje (Goat leg cookie,Dutch)

Bokkepootje (Goat leg cookie,Dutch)

This is another cookie from The Netherlands, A great companion with a cup of coffee or tea. Bokkepootje translated means goat leg. If you look at the cookie it actually looks like one. Just use your imagination 🙂 They are crunchy on the outside and soft on the inside.

Lady Finger Cookies

Lady Finger Cookies

Lady finger Cookies are light and sweet sponge cakes roughly shaped like a large finger. They are called savoiardi in Italian (meaning “from Savoy”), or in French biscuits Ă  la cuillère or boudoirs. In the UK they may be called sponge-fingers, trifle sponges or boudoir biscuits. In Persian they are called latifeh . In Dutch, they are called lange vingers, literally translating to “long fingers”. In Germany they are called Löffelbiskuit, which translates to “spoon biscuit”.

Gevulde Koeken (Almond Paste Cookie,Dutch)

Gevulde Koeken (Almond Paste Cookie,Dutch)

A gevulde koek is an almond cookie made of dough and butter with a sweet filling. Almond paste is the most common filler. An almond cookie with a diameter of about 10 cm, a half almond on top. The top of the cake is shiny brown, an effect that is achieved through to cover the dough with beaten egg. It is a typical Dutch bakery item. The cookie is eaten with coffee, tea and hot chocolate.

The cheaper versions ( the one you mostly buy in the supermarket) are not always filled with almond paste, many of them filled with beans instead of almond paste.

Rondo (also called Amsterdammertje) and a canoe have the same ingredients as an almond cookie, but baked in a mold. Rondo is a round and an elongated canoe.

Ingredients For the almond paste:
125 grams of blanched almonds
125 grams sugar
1 egg
1/8 tsp lemon peel

For the cookie dough:
300 grams of flour
200 grams cold butter, cut into cubes
150 grams sugar
200 grams almond paste ( the almond paste you just made)
1 egg
12 almond halves to put on top of the cookies

Instructions

Boil water and add the almonds. Wait till the almonds float to the top,  take them out the water with a skimmer. After they cool  down peel the skin of the almonds, and dry the almonds.

To make the almond paste, add 125 gram almonds, 125 gram sugar, 1 egg to the food processor and chop it up. This is enough for the cookies you are about to make.

Sift the flour add the cubed butter and sugar. You cut the butter into the flour. If you have a large food processor let the food processor do the work for you. After the butter is small lumps, knead the dough on your counter top.

Preheat the oven to 350F. Roll the dough out on a floured surface. Cut out rounds with your (preferably fluted) cutter. Put half of the rounds on a baking sheet lined with parchment paper. Put the almond paste in a pastry bag or ziploc bag and cut the corner off. Squirt little heaps of the almond paste on the rounds. Moisten the edges of the cookie with water and press the other cookie rounds on top. Press a half almond on top of each cookie. Beat the egg and brush the cookies with it. Bake for 25 min. If they are not golden brown just put your oven on high broil that will do the trick, keep an eye on it because it takes no time to brown them.*Right Click on this picture below, save it to your computer and print it as a 6Ă—4 picture*

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Gevulde Koeken (Almond Paste Cookie)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Cuisine: Dutch
Serves: 12
Ingredients
For the almond paste:
  • 125 grams of blanched almonds
  • 125 grams sugar
  • 1 egg
  • ⅛ tsp lemon peel
For the cookie dough:
  • 300 grams of flour
  • 200 grams cold butter, cut into cubes
  • 150 grams sugar
  • 200 grams almond paste ( the almond paste you just made)
  • 1 egg
  • 12 almond halves to put on top
Instructions
  1. Boil some water and add the almonds. Wait till they float to the top and take them out with a skimmer. After they cool somewhat down peel the skin of the almonds, and dry them.
  2. To make the almond paste, add 125 gram almonds, 125 gram sugar, 1 egg to the food processor and chop it up. This is enough for the cookies you are about to make.
  3. Sift the flour add the cutup butter and sugar. You cut the butter into the flour. If you have a large food processor let the food processor do the work for you. After the butter is pretty much small lumps, knead the dough on your counter top.
  4. Preheat the oven to 350F. Roll out on a floured surface. Cut out rounds with your (preferably fluted) cutter. Put half of the rounds on a baking sheet lined with parchment paper. Put the almond paste in a pastry bag or ziploc bag and cut the corner off. Squirt little heaps of the almond paste on the rounds. Moisten the edges of the cookie with water and press the other cookie rounds on top. Press a half almond on top of each cookie. Beat the egg and brush the cookies with it. Bake for 25 min. If they are not golden brown just put your oven on high broil that will do the trick, keep an eye on it because it takes no time to brown them.