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Gevulde Koeken - Dutch Stuffed Cookie

300 gram all-purpose flour
200 g butter (real!)
150 g sugar (fine sugar)
200 g 'amandelspijs' (recipe below)
1 egg
about 10 almonds (one for every cookie)

For the 'amandelspijs':
125 gram whole almonds (without the brown skin)
125 g sugar
1 egg
skin of 1 lemon (without 'white')

You need a ring to make cookies out of the dough, the ring is about
10 centimeter.

For amandelspijs: Grind the almonds, mix with the sugar, egg and
lemon skin. Make it as fine as possible, and as quick as possible
(if you do it too long, the taste gets worse). Mix it very good
and keep it in one or more very good closed jars. You can keep it
for 4-6 weeks, that is very good for the taste, but you have to
keep the jars very tightly closed, so air can't come in.

Mix butter, flour and sugar quickly together to get a dough. Roll
it out until it's about 1/3 centimeter thick, on a surface with a
little flour on it (against sticking). Use the ring to cut the
cookies out of that layer of dough.

Put 50% of those cookies on a greased cookie sheet. Put a spoonful
of the amandelspijs on every cookie on that surface.

Make the edges of the cookies a little wet and cover them with the
other 50% of the cookie-circles. Push the edges very tightly
together.

Beat the egg and use a brush to to put it on the surface of the
cookies. Bake them in an oven (160=B0C or 325F) for about 25
minutes, until they are golden brown.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Scrumptuous, December 8, 2004 - 03:22 PM
Reviewer: Anonymous from Portland, OR, USA
These cookies are delectable, but the ones I tasted in Canada cooked at a Dutch bakery had a soft dough and this recipe produced a very hard cookie when cooled. They were perfect when warm. I did use my Cuisinart to prepare the dough and maybe I should not have done that. Maybe someone else has tried this and can give me a clue as to how to make the dough softer.

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