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almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is less expensive and gluten-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

almond paste

🥗Healthier: marzipan

💰Cheaper: homemade almond paste

Marzipan can be a more accessible option.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a lower-calorie sweetener.

Add 150 grams of almond flour to a large bowl.

Add 150 grams of white sugar and stir.

Whisk one egg and add the first half to the mixture, continuing to whisk.

Once absorbed, add 1 teaspoon of lemon zest and stir to combine.

Place a large sheet of plastic wrap on the work surface and place the amandelspijs mixture on top.

Knead the dough and flatten it out, repeating until firm.

Add the remaining egg and knead some more.

Shape into an oval and wrap in plastic wrap; allow to mature in the fridge for at least 12 hours.

Add 50 grams of white sugar to a large bowl.

Add 100 grams of dairy butter and 1 teaspoon of lemon zest, kneading with clean hands.

Make a hole in the mixture and pour in some beaten egg.

Add 150 grams of all-purpose flour combined with 6 grams of baking powder and knead.

If sticky, add more flour until a firm dough forms.

Flatten the dough on a sheet of plastic wrap, wrap it, and leave in the fridge for 1 hour.

Knead the dough to make it more pliable.

Sprinkle flour on the work surface and rolling pin, then roll the dough to about 0.5cm thick.

Use a 10cm cookie cutter to cut out pieces and place them on a baking tray covered with baking paper.

Knead the dough until soft, then add a little beaten egg and knead again.

Place about 2 tablespoons (30 grams) of amandelspijs in the center of each cookie.

Cut out the top layer and place it on top of the amandelspijs.

Press the top layer down slightly with the hollow of your hand to spread the amandelspijs evenly.

Rub the top layer with beaten egg and place the almonds on top with the pointed end facing up.

Rub another layer of beaten egg on top of the almonds, waiting 15 minutes before applying another egg layer.

Bake the cookies in a convection oven at 220°C for about 16 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens