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Gevulde Koekjes
Gevulde koekjes are traditional Dutch butter cookies with a sweet almond paste filling. They are often enjoyed with coffee or tea and are a popular treat during holidays and special occasions.
🧂 Ingredienser
- 250 g Butter, softened
- 100 g Powdered sugar
- 1 large Egg yolk
- 1 tsp Vanilla extract
- 300 g All-purpose flour
- 200 g Almond paste
- 1 large Egg white(lightly beaten, for brushing)
- 2 tbsp Granulated sugar(for sprinkling)
👨🍳 Fremgangsmåde
- 1
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
💡 Professionelle Tips: Ensure the butter is at room temperature for optimal creaming. - 2
Beat in the egg yolk and vanilla extract until well combined.
- 3
Gradually add the all-purpose flour and mix until a soft dough forms. Do not overmix.
💡 Professionelle Tips: The dough should be soft but not sticky. - 4
Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 5
While the dough chills, prepare the almond paste filling. In a small bowl, combine the almond paste with 1 tablespoon of water (or milk) and mix until smooth and spreadable. If the almond paste is very stiff, you can warm it slightly.
💡 Professionelle Tips: Adjust the liquid amount to achieve a spreadable consistency. - 6
Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
- 7
On a lightly floured surface, roll out one disc of dough to about 3-4 mm thickness. Cut out circles using a round cookie cutter (about 6-7 cm in diameter).
💡 Professionelle Tips: Use a floured cutter to prevent sticking. - 8
Place a small amount of almond paste filling (about 1 teaspoon) in the center of half of the dough circles. Do not overfill.
💡 Professionelle Tips: Leave a small border around the edge of the dough. - 9
Lightly brush the edges of the filled circles with egg white. Place the remaining dough circles on top and gently press the edges together to seal, forming a sandwich cookie. You can use a fork to crimp the edges for a decorative finish.
💡 Professionelle Tips: Ensure the edges are well sealed to prevent the filling from leaking out. - 10
Place the cookies on the prepared baking sheets. Brush the tops with the lightly beaten egg white and sprinkle with granulated sugar.
💡 Professionelle Tips: Sprinkling with sugar adds a nice crunch and sweetness. - 11
Bake for 15-20 minutes, or until the edges are lightly golden brown.
- 12
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
💡 Professionelle Tips: Allowing them to cool on the sheet helps them firm up.
💡 Professionelle Tips
- ✓For a smoother almond paste filling, you can process it in a food processor.
- ✓If you don't have a round cookie cutter, you can use the rim of a glass.
- ✓Store cooled cookies in an airtight container at room temperature.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a pinch of cinnamon or nutmeg to the almond paste for extra flavor.
- Use a different nut paste, such as marzipan, for a variation.
- Dip half of the cooled cookies in melted chocolate.