Dutch Gevulde Koeken (Almond Rounds)

If you’ve ever been to the Netherlands, you can’t have missed these almond filled pastries. Gevulde koeken, “filled cookies” or Almond Rounds as I prefer to call them, are as Dutch as it gets. You’ll find them anywhere, from gas stations to vending machines to posh bakeries. Your Dutch grandma will always have these in her pantry. The cheaper ones are so sweet that your dentist cries at the sight of them, while these homemade ones aren’t that bad really – they’re sweet, but the lemon  zest really lifts them up. The butter-laden pastry is soft and the almond paste filling moist and appropriately almond-y. This recipe is by my favorite Dutch baker, Cees Holtkamp, using it will result in the most beautiful, golden brown pastries you’ll ever see. Serve warm for a maximum “gezellig” feeling!

Gevulde Koeken (Almond Rounds) Recipe

Makes: 12 large almond rounds

Tools: a 10cm/4″ fluted pastry cutter, food processor, baking sheet, parchment paper

Ingredients:

Pastry:

100  grams caster sugar
200  grams unsalted butter, softened
½    egg
1     teaspoon lemon zest

pinch of salt
6     grams baking powder
300  grams plain flour (“Zeeuwse bloem” if you can get it) 

Almond Paste Filling:

150  grams blanched almonds
150  grams white sugar
¼    teaspoon lemon zest
2-3  eggs

Glaze & topping:

1     egg + 1 egg yolk
12   blanched almonds


1. To make the pastry, mix caster sugar, egg, lemon zest and salt in a large bowl until combined. Add baking powder and flour and knead until it forms a coherent, smooth dough. Wrap in cling film and leave to rest in the fridge for at least 1 hour.

2. To make the almond paste, add almonds, lemon zest and sugar to the bowl of a food processor with a blade attachment and process until you have a coarse mixture. Slowly add the eggs until the mixture reaches piping consistency (only just, it should not be too runny or it will ooze out of the pastry when baking).

3. Preheat the oven to 210°C/410°F. Line a large baking sheet with parchment paper.

4. Once the dough has rested, roll it out to a 2mm/1/16″ thickness on a lightly floured surface. Cut 24 rounds out of the dough, re-rolling if necessary. To assemble, place 12 rounds on the baking sheet. Pipe or spoon equal amounts of the almond paste filling onto the center of each round. Cover with the remaining rounds, gently pressing the edges together. Glaze with the egg mixture and push one blanched almond into the center of each round. Leave to rest for 30 minutes, then glaze with the egg mixture once more.

5. Bake the rounds in the preheated oven for 10-15 minutes or until they are a good golden brown. Once baked, leave them on the baking tray for a minute, then transfer to a wire rack to cool, or serve warm if preferred.

Tip: if you have any egg left, use them for a nice omelette!


17 comments

    • Ramona - A Dutchie Baking says:

      Sounds awesome! They’re pretty rare outside of the Netherlands/Belgium 🙂 If you do make them, send a picture along – I want to do a reader’s picture post when I have enough pictures 😉 Happy baking!

  1. Magdalena says:

    I have to try to make them. I´ve been to Amsterdam recently and ate this cookie for breakfast in a lovely bakery shop. Amazing and super yummy. Thanks for the recipe, will give it a go 🙂

      • Magdalena says:

        So I made them today! 🙂 I wasn´t sure what flour I should use because we have different types … they differ in the size of grains…Since it was the first trial, I made just a half quantity and they were absolutely delicious. I shared them with my family and we ate all of them 🙂 Thanks Ramona for sharing the recipe, will cook it again soon – but maybe the double quantity next time 🙂 yum.

        • Ramona says:

          You’re so welcome! Glad you chose the right flour (finest flour is what you need! :)) and that they turned out great! Thanks for keeping me up to date, it makes me very happy to know people are using the recipes 😀

  2. Brenda says:

    I think these are the cookies that I had at the airport in Amsterdam. They were splendid! I’m afraid to try to bake them.Would you consider baking and shipping me a batch? What would you charge? If not please tell me where they can be purchased. Thanks

    • Ramona says:

      Hi Brenda! 🙂 It’s quite possible you had them at the airport, they’re usually packaged separately! Don’t be afraid to bake them, it’s really not that difficult 🙂 I’m also happy to give you some pointers if needed. Sending them is pretty much impossible as they are baked without preservatives – they would be spoilt upon arrival 🙁 I don’t know where you’re at, but the US and Canada have ‘Dutch’ shops in some places. Companies like the Dutch Store also ship their wares 🙂 Hope that helps!

  3. Ana says:

    Just made them yesterday, and they’re delicious! Thank you so, so much, I’ve been hooked on them since the first time I visited the Netherlands (and ate a completely inappropriate amount of them).

  4. Lotte says:

    I am Dutch and I am ‘gezellig’ and I love ‘gevulde koeken’. They look splendid and they taste even better. So funny to find the perfect recipe on a foreign site 🙂 Thank you so much.

  5. Kristin says:

    I’m curious as to what type of flour I should use.
    In America we do not have that brand of flour.
    Is it a pastry flour, All purpose flour, bread flour?
    Can you help me figure out which one would be best to use?

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