Recipe 9: Gevulde Koek

These little almond cake/biscuits have to be one of my favourites. They are of Dutch origin and found in pretty much every bakery in The Netherlands. Gevulde Koek literally means filled cookie. Their filling is the most divine almond paste that I can eat straight out of the bowl. The other thing I love about them is they keep well for anything up to two weeks.....I hope you all like almonds, if not there is no reason why you couldnt substitute another nut, maybe hazelnuts? I have never experimented with them and doubt I would as to me they are perfect.
Technique wise I love baking them too. They involve a little rolling, cutting, piping and glazing, but all very simple.

For the dough
150g (1/3 cup + 2 T) butter
125g (3/4 cup) caster sugar
25g (1/2) egg dont be put off by the half you use the other half later. Thats if you can get your head around halving an egg.
5 ml (1 t) lemon juice
250g (2 cups) plain flour
good pinch of salt
good pinch of baking soda
2 eggs beaten
12 whole almonds

For the filling
130g (1/2 cup) ground almonds
130g (1/2 cup + 2 T) granulated sugar
75g (1 1/2 eggs)
1-2 drops of almond extract (optional)

Almond Filling
Combine all ingredients to form spreadable paste. This will keep in the fridge for two weeks if stored in an airtight container.
Biscuit Dough
Cream butter and sugar being careful not to overbeat.
Add the egg and lemon jiuce and mix until combined.
Lastly add the seived flour, salt, soda and mix until paste comes clean off the bowl, once again dont overmix.
Transfer to a bowl and refrigerrate for 30 mins or over night.
On a lightly floured surface roll the pastry out into a sheet about 3-4mm thick. Using a 7cm crinkled cutter cut 12 rounds out and place on lightly greased or lined baking sheet. Leave about 2cm between each biscuit.
Using the rest of the dough, rerolling if necessary, cut out a further 12 rounds but using an 8cm cutter. Set aside.


Pipe almond filling using a plain piping tube onto the 7cm rounds. (approx 25g (1oz) per biscuit...ive never wighed but it could help to see how much 25g looks like. Leave a border of pastry filling free.
Lay 8cm discs on top and gently press down edges avoiding locking air in. ( I am never firm enough as my edges often raise up).
Paint lightly beaten egg wash ( made from 2 egg yolks) over each biscuit then press on a whole almond on top and brush again with egg wash.


Place directly into a preheated oven at 205 C (405 F) and bake for 12-14 mins until lightly browned. Allow to cool sloghtly and then remove with a spatula onto a wire rack.