Soy-Free Gevulde Koek
Indulge in the buttery, crumbly bliss of **Soy-Free Gevulde Koek**, a delightful Dutch pastry that’s perfect for those avoiding soy without sacrificing flavor. This traditional treat features a buttery shortcrust pastry wrapped around a luscious homemade almond paste filling, made with almond meal, powdered sugar, and a hint of fragrant lemon zest and almond extract. Each koek is topped with a golden egg wash and a whole blanched almond for an irresistible finish. With just 30 minutes of prep time and simple ingredients, this recipe is as easy as it is satisfying. Perfectly portioned for 10 servings, these cookies are ideal for coffee breaks, dessert platters, or a sweet afternoon indulgence. Whether you're exploring soy-free baking or simply love classic baked goods, these gevulde koeken are sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 1 large Egg
- 150 grams Almond meal
- 125 grams Powdered sugar
- 1 teaspoon Lemon zest
- 1 large Egg white
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 teaspoon Almond extract
- 10 Whole blanched almonds
- 1 tablespoon Water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, salt, and baking powder.
Cut the unsalted butter into small cubes and add to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
Add the egg and water to the flour mixture. Mix until the dough comes together. Avoid overworking the dough. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Meanwhile, in a medium bowl, combine almond meal, powdered sugar, lemon zest, almond extract, and egg white. Mix well to form a smooth almond paste.
Divide the dough into two equal portions. Roll out one portion on a floured surface to about 5mm thick. Cut into 10 circles, 8 cm in diameter.
Place the circles on the baking sheet, about 1 inch apart. Add about 1 tablespoon of almond paste onto the center of each circle.
Roll out the second portion of dough and cut into another 10 circles of the same size. Place them on top of the filling, pressing the edges slightly to seal.
Lightly beat the extra egg and brush it over each koek. Gently place a whole blanched almond in the center of each koek.
Bake for 20-25 minutes or until the koeken are golden brown.
Allow the gevulde koek to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 29.0 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 347 mg | 7% | |
*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.
