One universal truth is that Dutch people love almonds – generally speaking. A disproportionate amounts of biscuits, cakes and confectionary involve almonds in one way or another, as will become evident from my blog.
These biscuits are a fairly ubiquitous type – you tend to see them in any supermarket, vending machine, or gas station. They’re comforting and great with a cup of coffee. A shortbread-type pastry filled with an almond filling, they just hit the spot.
Start out by making a typical shortcrust pastry – the exact same recipe I would use to make my Dutch Appeltaart.
Rest the dough in your fridge for at least an hour, so it’s sufficiently cooled before handling.
In the meantime, make your filling. In a bowl, measure equal amounts of ground almonds and sugar.
Add two eggs, and 1.5 tablespoons of almond essence.
Mix together using a spatula until you have a homogenous mixture.
Take your pastry from the fridge, and roll out onto a floured surface. Use a round pastry (or cookie) cutter to cut rounds about 8-10 cm in size. Lay out on a prepared baking tray.
Using two spoons, take a clump of almond mixture and place in the centre of each round.
Take another round, and cover the filling. Using your fingers, press down the sides of each circle to seal shut.
Using a fork, crimp the sides of each biscuit. Brush each biscuit with egg wash, and decorate with a whole blanched almond.
Bake in a preheated oven
- 50 grams cornflour
- 350 grams all purpose flour
- 8 grams baking powder
- 100 grams granulated sugar
- 50 grams icing sugar
- 250 grams butter, cubed
- Vanilla paste (or alternatively, vanilla extract)
- Zest from ½ lemon
- 2 eggs
- 250 grams ground almonds
- 250 grams granulated sugar
- 1.5 tablespoons almond essence
- 2 eggs
- 1 egg
- 2 tablespoons water
- pinch of salt
- Whole blanched almonds
- For the dough: in a stand mixer bowl, mix cornflour, all purpose flour, baking powder, granulated sugar, and icing sugar.
- Add cubed butter, vanilla paste, and lemon zest. Mix until the butter has been incorporated into the flour. Add eggs, and mix until you have a cohesive dough. Wrap dough in cling film, and place in the fridge to rest whilst you prepare the filling.
- For the filling: in a bowl, mix ground almonds and granulated sugar. Add almond essence and two eggs. Using a whisk, then a spatula, stir until fully mixed together.
- Preheat your oven to 175 degree Celsius, and prepare two baking trays with baking paper or Slipat mats. Roll out the dough onto a well-floured surface. Cut circles of about 8 to 10 cm diameter, and place on your prepared baking trays. Using two spoons, place a lump of almond filling onto each round. Cover with a second round, and use a fork to crimp the sides of the biscuit so it is sealed shut.
- Brush each finish round with egg wash, and to finish, decorate with a whole blanched almond. Place trays in the centre of the oven and bake for 25 minutes until golden brown.