Dutch Almond Paste Biscuits (Gevulde Koek) Recipe
Prep time
Cook time
Total time
These traditional Dutch biscuits are made of shortbread, with a moist almond filling - great with a cup of tea or coffee.
Cuisine: Dutch
Serves: 12-16
  • 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
  1. For the dough: in a stand mixer bowl, mix cornflour, all purpose flour, baking powder, granulated sugar, and icing sugar.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by Ambacht at http://www.ambacht.co.uk/2015/12/dutch-almond-paste-biscuits-gevulde-koek-recipe/