Gevulde koeken are typical Dutch cookies. I have never encountered them anywhere else but here. In the Netherlands, they are popular to have with your coffee and you can buy them anywhere, even at trainstations and gasstations. I like mine best when they are straight from the oven, when the filling is still a bit warm. Gevulde koeken of Filled Cookies in English, are crumbly, buttery and tender and they are filled with almond paste. Traditionally there is an almond on top of the cookie, but I left it out because I know my entire family has a habit of picking off the almond and not eating it.
I don’t know why, but I had never made Gevulde Koeken myself before. This time, I had just the exact amount of almond paste left from a previous baking session, so I knew just what to do with it! I used this recipe from Allerhande. The only thing I adapted is that the recipe asked for ‘Zeeuwse bloem’ (a specific kind of flour), but my store didn’t sell that so I used regular flour. The recipe is actually fairly simple and you probably have most of the ingredients in your storage already:
- 400 grams flour
- 200 grams white caster sugar
- a pinch of salt
- 200 grams butter, cut into small cubes
- 2 tablespoons cold water
- 1 lemon, rubbed clean
- 200 grams almond paste
- 2 eggs
- (optional: almonds to garnish
- Oven set to 200 degrees Celcius
- Take a bowl and sieve the flour, caster sugar and salt into it. Mix this together.
- Add the butter and the water and knead the dough untill it is smooth and coherent. Shape it into a big ball and pack it in cling film. Put it aside in a cool place, but not in the refridgerator for an hour.
- Crumble the almond paste into a bowl. Grate the yellow zest off the lemon and add the zest and 1 egg to the almond paste. Knead this to a smooth paste. I like to do this by hand, because you can feel if there are still little lumps in the paste.
- Lightly flour your countertop and roll out half of the dough untill it is about 2 milimeters thick. Use a cookie form, or in my case a large mug, of about 8 cm diameter to cut out the circles. Depending on the size of your circles, you can get between 12 to 18 cookies out of the dough.
- Put a ball of almond paste on each circle and flatten it a bit.
- Whisk up the second egg and cover the edges of the circles with it.
- Roll out the other half of the dough and cut out the same amount of circles. Place these circles on top of the others and press the sides together.
- Smear the rest of the egg on top of the cookies and put the almond on it if you are using almonds.
- Bake the cookies in the middle of the oven for 15 minutes untill they are golden brown.
- Enjoy your Gevulde Koeken while they are still a bit warm or have them when they are cooled down with a cup of coffee!
I made mine not too big, because the almond paste can be quite heavy on the stomach if you have a large portion of it. That is why I got 17 cookies out of the dough. I just wanted my Gevulde Koeken to be a nice bite at our coffee or tea break. You can make them larger though, as this is how you often find them when they are sold separately.
If you pack them in a plastic bag with a layer of aluminium foil between each, they remain fresh and crumbly for up to 3 days after baking them for you to enjoy. Try baking them yourself. They are easy to make and delicious!