Almond Filled Cookies
Ingredients
- 1 cup flour
- 1 stick (4 oz) unsalted cold butter, cut into small squares
- 1/2 cup sugar, plus extra for sprinkling
- Pinch of salt
- 1 large egg, separated
- 1-7 oz box Odense Almond Paste
- 20 whole almonds
These old-fashioned Dutch cookies are called Gevulde Koek, which means stuffed biscuit. We love the delicious contrast between the chewy almond center and crisp, shortbread crust.
Time
40 minutes to assemble
22-25 minutes to bake
Total time: 65 minutes
22-25 minutes to bake
Total time: 65 minutes
Yield
20 cookies
Directions
- Preheat oven to 325°F. Line baking sheet with parchment paper. Separate egg, reserving yolk. Beat egg white with one tablespoon water. Set aside.
- Add flour, butter, sugar, salt and egg yolk to food processor bowl, fitted with metal cutter. Pulse until mixture is texture of sand and will press together. Add 1-2 teaspoons of cold water if mix won't come together.
- Turn mixture out onto work surface and knead into dough. Flatten into a disk. Wrap dough and refrigerate for 30 minutes.
- On a lightly floured counter, roll dough out like pie crust. Cut 40 circles with cookie cutter or rim of juice glass. Place half the circles on parchment paper.
- Place a flattened 1/2 inch ball of Almond Paste on center of each dough circle, leaving about 1/4 inch outer edge. Brush outer edges with egg white.
- Top Almond Paste with circle of dough, gently pressing edges to seal. Firmly press almond into top of each cookie. Brush tops with egg white and sprinkle with sugar.
- Bake for 22-25 minutes or until golden. Place sheet on wire rack until cookies are cool. Store in airtight containers for 2 weeks or freeze up to 2 months.