Low Fat Gevulde Koek
Indulge in the delightful flavors of Dutch cuisine with this Low Fat Gevulde Koek recipe—a lighter twist on the traditional almond-filled cookies. These golden-brown delights feature a crisp yet tender dough made with low-fat margarine and yogurt, encasing a luscious almond paste filling that’s perfectly sweetened and creamy. Garnished with a whole almond and brushed with a light sugar glaze, these cookies are as beautiful as they are delicious. With just 20 minutes of prep time and a handful of simple, wholesome ingredients, this healthier version of Gevulde Koek offers all the comfort of the classic treat with significantly less fat. Perfect for coffee breaks, snacks, or dessert, these guilt-free cookies will satisfy your cravings while keeping your diet on track!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 100 grams Sugar
- 100 grams Low-fat margarine
- 50 grams Low-fat yogurt
- 1 Egg
- 200 grams Almond paste
- 1 Egg white
- 10 whole Almonds
- 2 tablespoons Water
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large bowl, sift together the all-purpose flour, baking powder, and salt.
In a mixing bowl, blend the sugar, low-fat margarine, and low-fat yogurt until light and fluffy. You can use an electric mixer on medium speed for this process.
Add the egg to the sugar and margarine mixture and blend until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing until you form a smooth dough.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to make it easier to handle.
While the dough is chilling, prepare the filling. In a bowl, knead the almond paste with the egg white and mix until smooth and pliable.
Divide the almond paste into 10 equal portions and roll them into small balls.
Once the dough is chilled, roll it out on a floured surface to about 1/4 inch thick.
Cut 20 rounds using a 3-inch cookie cutter.
Place 10 of the dough rounds on the prepared baking sheet. Place an almond paste ball onto each round, slightly flattening with your fingers.
Cover each with another dough round and gently press the edges to seal. Press a whole almond in the center of each cookie.
In a small bowl, mix the water with a teaspoon of sugar. Brush this mixture over the top of each koek.
Bake in the preheated oven for about 20-25 minutes or until golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 136.9 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 273 mg | 21% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 793 mg | 17% | |
*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.
