Gluten-Free Gevulde Koek
Indulge in the irresistible charm of Gluten-Free Gevulde Koek, a classic Dutch treat reinvented for those avoiding gluten. These golden-brown, buttery cookies boast a deliciously soft almond paste filling, delicately flavored with a hint of lemon zest and vanilla. Perfectly crisp on the outside yet decadently tender on the inside, each cookie is finished with a glossy egg wash and crowned with a blanched almond for an elegant touch. Quick to prepare and easy to bake, this gluten-free version of the traditional Gevulde Koek is an excellent choice for afternoon tea, coffee breaks, or a special dessert. Whether you're catering to dietary needs or simply exploring new flavors, this recipe will become a bakery-inspired favorite in your home!
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 150 grams Unsalted butter, cold and cubed
- 150 grams Granulated sugar
- 1 large Egg, beaten
- 1 teaspoon Vanilla extract
- 2 tablespoons Water
- 200 grams Almond paste
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 12 pieces Blanched whole almonds
Instructions
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
In a large mixing bowl, combine the gluten-free flour, cold butter, half of the granulated sugar, salt, and vanilla extract.
Use your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Add 1 tablespoon of cold water and half of the beaten egg, then knead the mixture into a dough. Wrap the dough in plastic wrap and refrigerate for about 15 minutes.
Meanwhile, prepare the filling by combining the almond paste, the remaining sugar, and lemon zest in a separate bowl. Mix until smooth.
Remove the dough from the fridge and divide it into 12 equal portions.
Roll each portion into a ball and flatten it into a disc.
Place a small portion of the almond filling in the center of half of the discs.
Cover each filled disc with another disc and gently press the edges to seal, forming a round cookie. Repeat with the rest.
Place one blanched almond in the center of each cookie for decoration.
Brush the tops of the cookies with the remaining beaten egg to give them a shiny finish.
Bake in the preheated oven for 20-25 minutes or until the cookies are golden brown.
Remove from the oven and let them cool on a wire rack before serving. Enjoy your Gluten-Free Gevulde Koek with a hot cup of coffee or tea!
Nutrition Facts
Calories |
3090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 413.4 g | 150% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 183.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 499 mg | 11% | |
*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.
