Gevulde Koeken Almond Paste Cookies Recipes
GEVULDE KOEKEN (ALMOND PASTE COOKIES)
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...
Provided by Arrisje Jackson
Categories Cookies
Time 1h25m
Number Of Ingredients 10
Steps:
- 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 almonds, 125 sugar, 1 egg to the foodprocessor 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 countertop.
- 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.
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- Place the margarine and caster sugar into a medium sized mixing bowl and beat together with and electric mixer or by hand until pale and fluffy. Add the egg yolk and vanilla extract and beat again.
- Add half of the flour, baking powder and salt. Mix gently then add the other half of flour and mix until well incorporated. the dough should look quite crumbly, but hold together when pinched.
- Tip the dough onto a sheet of clingfilm. Push together so it’s not crumbly, pat down slightly and wrap tightly. Chill in the fridge for 1 hour or in the freezer for 30 minutes.
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