From My Kitchen to Yours .....
Have you ever had those Pepperidge Farm Tahoe Cookies? They’re seriously addictive. But man, they’re pricey – like $4.00 for just 8 cookies! So, what do you do? Make your own, my friend. It’s surprisingly easy, and you end up with a whole bunch of them.
Gevulde Speculaas right on time for the Holidays. You can eat them all year around, but most of the time people will bake these around the Holidays. Gevulde Speculaas is a Dutch Spiced Cookie filled with Almond Paste. The dough is a little softer than the cookie dough for Speculaas cookies. Speculaas cookies have been around since the 17th century.
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.
Ingredients
100 gram egg white
100 gram sugar
100 gram gounded almonds
20 gram all purpose flour
2-1 oz baking squares chocolate
Optional filling for in between the cookies:
200 grams blanched almonds
300 grams sugar
1 tablespoon almond extract
4 tablespoons corn syrup
Instructions
1. Add the almonds to the food processor and grind them up till fine powder, Whisk the egg whites with the half of the sugar. After you’ve gotten a little foam, add the other half of the sugar.Continue whisking. Add the flour to the fine powder almond.
2. Add the grind-ed almond mix to the whipped egg whites. Fill the pastry bag with this mixture and squirt on a greased baking sheet. Sprinkle with almonds if you like. Bake in an oven at 180 degrees for 10 minutes. Put the chocolate in a bowl microwave for a minute or so. Stir in between till all melted. Take two cooled of pieces of cookies and dip the ends in melted chocolate. 
3. You can add marzipan in between the cookies but you can eat them without it to. To make the marzipan grind the almonds in a food processor for about two minutes. Keep it going till it’s fine powder, when it nearly forms clumps, that’s when you’ve got it right. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.
4. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.
*Arrisje’s Recipe Card. Right Click on the pic below, save to your hard drive and print as a 4×6 picture*
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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”.
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 amandel on top. The top of the cake is shiny brown, an effect that is achieved through the dough to cover 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.