From the kitchen of Jaime Barkwell. These filled
Dutch almond cookies are called Gevulde Koeken.
They are filled with almond filling, brushed with egg
and baked until golden.
500 g flour (4 c)
250 g brown sugar (1 c + 2Tbsp packed)
1/4 tsp salt
400 g butter (3 1/2 sticks or 1 3/4 c)
Refrigerate at least 30 min, but not overnight.
Add flour if dough is too sticky.
Roll dough on a floured surface.
Cut into circles using a glass.
Place circles on cookie sheet.
Add a spoonful of almond filling (canned) to each
Top with another circle of dough.
Seal cookie together by pressing a fork into sides- all
around each cookie.
Top each cookie with an almond slice.
Whisk an egg.
Brush each cookie top with egg wash.
Bake @ 350 for 22-30 mins.
|"A two-year-old is kind of like having a
blender, but you don't have a top for it."
Roll a portion at a time on a floured
surface. Use a glass or cookie cutter.
Rolling on plastic wrap makes
transferring cut dough easier.
Add a generous spoonful of almond
filling. Top with another circle.
Use the tines of a fork to seal the
Brush with whisked egg. Top with an
Golden and delicious.
Kate & I are so excited to have this recipe! It's a special recipe Jaime makes every Christmas. I've
never had anything else like it. -Stephanie