Gevulde Koek

Almond Filled Cookies. They’re a dutch thing. A beautiful, tasty, delicious dutch thing. They are a pretty standard treat around the holidays in my family, but this Christmas we didn’t make any. In order to make up for lost time, baby sister and I hit the kitchen one Friday night and made a batch.

First things first– make and chill your dough. Then roll it out until it’s about 1/8th of an inch thick.Β  Using the top of a glass, a ring of a canning jar, or a biscuit cutter in the size of your choosing, cut the dough into circles. Lay them out on a cookie sheet, and add a teaspoon of almond paste to the center. (Excuse the poor lighting in the photo below. You get the idea.)

IMG_0049Roll and cut one more time, and top the cookies with another disk of dough. Using your fingertips, gently push the edge of the top cookie into the bottom cookie to seal in the almond paste. If the cookies won’t stick, get your fingertip wet, and run it along the outside of the bottom cookie. Try again.

Right before you slide them in the oven, whisk one egg, and wash the top of each cookie, using a basting brush. Stick an almond slice on the top. Bake! Cool on a baking rack for a few minutes before consuming. Enjoy with a cup of coffee, a good friend, and good conversation.

IMG_0058Visit The Dutch Table for a recipe and a taste of dutch culture. NOTE: Instead of making her filling, I used straight almond paste.

P.S. These cookies freeze really well! Make a double batch, and freeze the extras for later.

4 thoughts on “Gevulde Koek

    • I haven’t tried it. We’ve done jam in these cookies before, and that tastes great as well. Can’t see why a nut butter wouldn’t be delicious!

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