Gevulde Koeken (Almond Rounds) Recipe
Makes: 12 large almond rounds
Tools: a 10cm/4″ fluted pastry cutter, food processor, baking sheet, parchment paper
100 grams caster sugar
200 grams unsalted butter, softened½ 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 sugar¼ teaspoon lemon zest
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!