Gevulde Koek
Transport your taste buds to the Netherlands with Gevulde Koek, a classic Dutch treat that’s as beautiful as it is delicious. These irresistible almond-filled pastries feature a rich, buttery shortcrust surrounding a smooth almond paste infused with zesty lemon and a hint of almond extract. Each koek is crowned with a whole almond and brushed with egg for a golden, glossy finish. Perfect for satisfying your sweet tooth, these elegant cookies are simple to make and ideal for tea time or as a delightful gift. Ready in just over an hour, Gevulde Koek delivers the quintessential Dutch flavors of almond and butter in every bite. Whether served warm or cooled to perfection, these pastries are sure to be a hit at your table.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter
- 75 grams Granulated sugar
- 1 pinch Salt
- 1 tablespoon Cold water
- 1 large Egg
- 300 grams Almond paste
- 1 teaspoon Lemon zest
- 0.5 teaspoon Almond extract
- 12 pieces Whole almonds
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Cut the cold unsalted butter into small cubes and blend into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the cold water and 1 lightly beaten egg to the mixture. Mix until the dough starts to come together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a separate bowl, combine the almond paste, lemon zest, and almond extract. Mix until it becomes smooth and well-blended.
Divide the chilled dough into two equal parts and roll out one portion on a lightly floured surface to about 3 mm thick.
Using a round cookie cutter (about 8 cm in diameter), cut out 12 circles and place them on the prepared baking tray.
Spoon a dollop of the almond paste mixture (about 25 grams) onto each circle.
Roll out the second portion of dough and cut out another 12 circles. Place these on top of the almond paste mounds, pressing the edges together to seal.
Gently press a whole almond in the center of each pastry.
Beat the remaining egg and brush it over each koek to give them a shiny glaze.
Bake in the preheated oven for about 20 to 25 minutes, or until the pastries are golden brown.
Remove from the oven and allow to cool slightly on the tray before transferring to a wire rack to cool completely.
Serve warm or at room temperature with a cup of tea or coffee.
Nutrition Facts
Calories |
3018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 327.2 g | 119% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 124.3 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 257 mg | 20% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
