Gevulde Koeken
Dutch round biscuits of buttery spiced dough filled with almond paste, glazed with egg and baked for 20 minutes.
Photograph credit: Gevulde koeken en kano-s met detail by Pudding4brains · Public domain · Wikimedia Commons
The first sign they are done is the smell: butter and almond, with a faint scent of lemon, drifting from the oven. Gevulde koeken are Dutch almond filled biscuits, soft inside and crisp at the edge, with a thick layer of almond paste hidden between two rounds of dough.
The dough is a rich shortcrust, made from butter, sugar, flour, an egg and a pinch of baking powder, and it is chilled for 30 minutes. The filling is almond paste, beaten with a little egg and lemon zest until it can be shaped into discs. Roll the paste into discs just smaller than the biscuit, so there is a border of dough to seal round the edge. Press them between two layers of dough in a greased ring or muffin tin.
Brush the tops with beaten egg and press an almond into the middle. Bake at 180°C / 355°F for 20 minutes, until the tops are rich gold and the edges are firm. Cool in the tin for 10 minutes. The biscuits keep for a week in a tin and the paste gets softer and more moist with time.
What People Ask
How long does Gevulde Koeken take to make?
40 minutes of preparation and 20 minutes of cooking, plus 30 minutes of chilling, so allow 1 hour 30 minutes from start to finish. The recipe serves 12.
How to Make Gevulde Koeken
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Rub the butter into the flour, sugar, baking powder and salt, add the egg and press into a dough. Chill for 30 minutes.
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Heat the oven to 180°C / 355°F and grease a 12 hole muffin tin. Beat the almond paste with 1 egg and the lemon zest until smooth. Shape into 12 discs.
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Press two thirds of the dough into the holes. Place a disc of paste in each.
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Cover with the remaining dough rolled into 12 lids and press the edges to seal. Brush with the yolk and press an almond on top.
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Bake for 20 minutes until rich gold. Cool in the tin for 10 minutes.
Related guide: Prep, cook and total time.
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A Few Pointers
- Chill the dough so it is easy to handle.
- Seal the edges so the paste stays in.
- Cool in the tin before turning out.
What to Serve With It
Coffee · Tea · Hot chocolate
Storage
Keeps for 1 week in a tin.
Gevulde Koeken Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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