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.
Mix together:
500 g flour (4 c)
250 g brown sugar (1 c + 2Tbsp packed)
1/4 tsp salt
1 egg
Cut in:
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
circle.
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."
Almond Filling
Dutch Almond Cookies
Dutch Almond Cookies
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
dough together.
Brush with whisked egg. Top with an
almond slice.
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
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