Almond Stuffed Cookies - Gevulde Koeken

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat alternative.

almonds

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide similar texture and flavor.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and offers health benefits.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Cream together 200 grams of softened butter and 100 grams of caster sugar until fluffy.

Add 25 grams of half a medium egg and mix until well combined.

Gradually add 300 grams of cake and pastry flour, mixing gently with a spatula until just combined.

Wrap the dough in plastic wrap and chill in the fridge for 1 hour.

Prepare the almond paste by mixing 150 grams of ground almonds and 150 grams of caster sugar in a bowl.

Add lemon zest to the almond and sugar mixture and mix well.

Add 1-2 beaten medium eggs to the almond mixture until it reaches a paste consistency suitable for piping or spooning.

Roll out the chilled dough to a thickness of 1/8 inch (3 mm) and cut out 10 cm circles.

Place the circles on a baking tray lined with parchment paper.

Spoon almond paste into the center of each dough circle.

Brush the edges of the dough circles with the remaining egg.

Cover each filled circle with another dough circle and seal the edges with a fork.

Brush the tops of the cookies with egg wash and optionally place almonds on top.

Bake in the oven for 25-30 minutes until golden brown.

Let the cookies cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens