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Dutch Almond Cookies



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. I make them every Christmas.



Mix together:

500 g flour (4 c)

250 g brown sugar (1 c + 2 Tbsp 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





Never bought almond
filling? It looks like this



Roll a portion at a time
on a floured surface.
Use a glass or cookie
cutter.



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.



Baked. Golden and delicious.







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This is a collection of my family's favorite recipes.
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stephanie@familyrecipesandmore.com