Stuffed almond cookies - How to bake? [gevulde koeken]

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free option, while margarine is often less expensive.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free alternative, while all-purpose flour is more economical.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often cheaper.

whole almonds

🥗Healthier: sliced almonds

💰Cheaper: chopped nuts

Sliced almonds are lower in calories, while chopped nuts can be less expensive.

Beat 1 egg in a mug.

In a bowl, add 150 grams of almond flour and 150 grams of sugar.

Add half of the beaten egg to the bowl.

Pour some lemon juice over the mixture.

Mix the ingredients with a fork, then continue mixing by hand until it has a partially stiff structure.

Form the mixture into a ball and wrap it in plastic wrap.

Place the ball in the fridge and leave it there overnight.

The next day, take out the almond paste.

In a bowl, mix 400 grams of flour, 200 grams of brown sugar, and some salt.

Cut 250 grams of cold butter into smaller pieces and add it to the bowl along with 2 tablespoons of cold water.

Knead the mixture into a dough.

Wrap the bowl in plastic wrap and let it rest for an hour.

Preheat the oven to 200 degrees Celsius.

In a bowl, add the almond paste, some lemon juice, and 1 egg.

Knead until mixed well and divide into 12 small balls.

Flour your working area.

Unwrap the dough ball and split it in half.

Roll out one half until the dough is about 2 mm thick.

Cut out rounds of around 10 cm in diameter and place these onto a cookie sheet or baking tray.

Place a ball of almond paste on each round and press it down slightly.

Brush some of the egg mixture over the edges of the rounds around the almond paste.

Roll out the other half of the dough and cut out 12 rounds of around 2 mm thick.

Place these rounds on top of the first rounds and press the edges together.

Brush some egg mixture on top of the dough rounds.

Bake the cookies in the preheated oven for 15 minutes.

After 15 minutes, take them out and let them cool down.

Store the stuffed cookies in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens