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1
Make the Almond Paste
10 Mins
No heat — room temperature, about 20°C (68°F)
Mix the ground almonds with 200 g of sugar and the lemon zest, then add a tablespoon of cold water and knead until the mixture holds together in a soft, pliable ball. Divide into 12 equal pieces and flatten each into a disc about 7 cm across.
Add the water a teaspoon at a time: too much makes a sticky paste that is hard to handle.
Done when: A soft, smooth paste that holds its shape when pressed; discs even and flat.
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2
Rub In the Butter and Chill
20 Mins
Chill in the fridge at 4°C (40°F) for 20 minutes
Sift the flour, baking powder and salt into a bowl, stir in the remaining 100 g of sugar, then rub the cold butter cubes in with your fingertips until the mixture looks like fine breadcrumbs. Add 2-3 tablespoons of cold water, just enough to bring it together into a firm dough. Wrap and chill for 20 minutes.
Keep everything cold and work quickly: warm butter melts into the flour and the cookies lose their crumb.
Done when: A firm, smooth dough that is cool to the touch and not sticky.
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3
Fill and Shape the Cookies
10 Mins
No heat — room temperature, about 20°C (68°F)
Roll the chilled dough out to about 5 mm thick and cut 24 rounds, about 9 cm across. Lay a disc of almond paste on 12 of the rounds, brush the edges with water, and press a second round on top, pinching the edges firmly shut. Place on a lined baking tray.
Seal the edges well all the way round: any gap lets the paste bubble out in the oven.
Done when: Neat, sealed rounds with no paste showing at the edges.
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4
Egg Wash, Almonds and Bake
25 Mins
Oven at 180°C (350°F)
Brush the top of each cookie generously with the beaten egg, then press two almond halves into the centre of each one. Bake at 180°C (350°F) for 20-25 minutes, until deep golden and the edges are set. The egg wash is what gives the shine: the egg is only on the outside, never in the dough.
Do not open the oven for the first 15 minutes, or the cookies can sink.
Done when: Deep golden tops with a glossy sheen; the almonds toasted, not burnt.
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5
Cool Before Eating
15 Mins
Cool on the tray, about 20°C (68°F)
Leave the cookies on the tray for 10 minutes, then move them to a rack to cool completely. They are fragile while hot and the almond paste inside is molten; they firm up as they cool into the right texture — crisp outside, soft inside.
Wait until they are fully cool before stacking, or they will stick together.
Done when: Cookies firm enough to lift, with a crisp shell and a soft centre.
auto_awesome Finishing Touches & Plating
Serve at room temperature with black coffee or tea. A gevulde koek is best the day it is baked, when the shell is still crisp and the almond paste is soft — but it keeps well for days in a tin.
Netherlands
45m
