Have ever tried a Gevulde Koek (Dutch Almond Cookie)? If yes, then you will definitely want to learn how to make them, if not then you really need to try these.
This traditional Dutch cookie recipe is very easy to make and is sure to become a family favourite!
What Is A Gevulde Koek?
A gevulde koek (or vulkoek) is the Dutch name for an almond paste filled cookie. It is hugely popular here in the Netherlands and you can buy them everywhere in bakeries and in supermarkets.
They are a buttery crumbly biscuit crossed with a pastry that is filled with almond paste (amandelspijs).
Whilst the shop-bought version is yummy this recipe takes them to the next level.
You can read more about gevulde koek and homemade almond paste below but if you are in a hurry and want to get straight down to business then you can jump straight to the recipe here:JUMP TO RECIPE
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Should I Use Homemade Almond Paste Or A Store Bought Version?
The Dutch almond paste can be bought ready-made in most supermarkets here in the Netherlands but it is very easy to make this from scratch too.
The Gevulde Koeken (Dutch Almond Filled Butter Cookies) are even more delicious if you use the homemade version which is made by grinding and mixing equal parts of blanched almonds and sugar to make a paste.
You can find my super easy recipe for this here: Dutch Almond Paste Recipe (Amandelspijs).
As I said it is a simple basic recipe that is very easy to make but if you do decide to make it from scratch then allow an extra day as the almond paste needs 24 hours in the fridge for the flavour to develop properly. So if you are making the almond paste from scratch make sure that you prepare this at least the day before you want to bake the cookies.
Despite the homemade version being so easy to make if you are anything like me you will not always have the time or energy to make everything from scratch.
So if you are in a hurry and want to make the cookies on the same day then go ahead and get the regular store-bought version. This is also totally ok and it will save you some time.
Should I Add Speculaas Spices?
If you like the taste of speculoos cookies then it is great to make a slight variation to a basic gevulde koek recipe and add some speculaaskruiden (Dutch Spice Mix). If you can’t find it where you live you can always make it yourself. This is another super simple from scratch recipe that is good to have on hand and can be used in many of the recipes that I share on here. You can find the recipe here: Easy Homemade Dutch Spice Mix
Whilst the basic recipe is already delicious the speculaas spices go brilliantly with this recipe and add another yummy twist.
In my version, I did add a small amount of my Dutch spice mix but this is optional and entirely up to you whether you want to add this or not. Another alternative if you do not have Dutch spice mix is to add a little cinnamon.
Whilst we are on the subject of Dutch Spice here is another one of my traditional Dutch recipes that use it: Pepernoten (Mini Dutch Spiced Cookies)
Which Type Of Flour Is Best For Almond Cookies
Most recipes you see here in the Netherlands for these cookies advise using Zeeuwse bloem which is soft wheat flour.
With soft flour, the gluten content is lower which gives baked goods a finer and more crumbly texture.
In supermarkets, it is often labelled pastry or cake flour and is mostly used for baking things like pastries cookies, and cakes.
The original recipe(s) that I made this version from stated to use normal plain flour but I used the Zeeuwse bloem as I wanted them to be as soft, and crumbly as possible.
If you would like to learn more about all the different flour types the Weekend Bakery has a very helpful article. It explains all about the different types of flour.
Plus it has a very handy table with what the different types of flour are called in different countries. You can find the article here: Understanding Flour Types
Why Are Homemade Gevulde Koek Crunchier Than The Store Bought Version
Once they have cooled they will be a little crunchier (don’t get me wrong they are still soft and deliciously crumbly). Just be aware that the shop-bought version is generally much softer than these, this is normal as the longer they are stored the softer they go.
These Almond paste cookies will soften a little if you store them for a few days. That being said, in our house, they never make it that long as they disappear ridiculously fast.
If you want to try to play with the crunchiness of the cookie then you can try the following adjustments. For a softer cookie then bake them for less time at a higher temperature and for a more crunchy cookie then bake them for longer at a lower temperature.
Dutch Almond Cookie Recipe Ingredients
Please note – I have added basic ingredients for this recipe so that everyone can make it regardless of where they live but I have also added the optional best choices if you are able to get them. If not don’t worry and just use the ingredients listed and they will still turn out yummy.
- 500g All purpose flour (if you are able to get it then do use zeuwse bloem or soft flour)
- 250g Caster sugar (in the Netherlands basterdsuiker is often preferred which is like soft brown sugar but white)
- 250g Butter (unsalted)
- 1 tsp Baking powder
- 1 tsp Dutch spice mix (speculaaskruiden)
- 1 tsp Salt
- 3 Eggs
- 500g Dutch almond paste (amandelspijs)
- Almond halves (to decorate the cookies)
(See recipe printed recipe card version for US cup measurements)
Dutch Almond Cookie Recipe Instructions
How To Make the Pastry/Dough
- Put the butter into a food processor together with the sugar and cream until smooth
- Add an egg and mix for about 1 minute further
- Add flour, baking powder, speculaas spices, and salt and mix further until you get a breadcrumb-like consistency
- Tip out onto the bench and use your hands to gather it together and form a ball of dough
- Wrap in clingfilm (glad wrap) and place in the fridge for an hour to chill
Cutting Out The Cookie Shapes
- Pre-warm the oven up to 180°C/350°F
- Cover a baking sheet with baking paper
- Roll out the pastry, and cut out 20 x 10cm/4″ circles
- Lay 10 of the circles on the baking sheet.
Soften The Almond Paste
- Cut almond paste into small blocks
- Put in food processor
- Add egg
- Mix until has a soft enough consistency to be able to pipe the mixture (you can use a spoon and do not have to pipe the mixture but this is the consistency you need)
Adding The Filling
- Divide the almond paste between the 12 circles (approximately 1 dessert spoon per cookie)
- Top them with the leftover pastry circles and softly press the edges down to seal (do it all the way around, starting close to the almond paste, try not to press so hard that the round pastry forms go out of shape)
- Brush the top of the cookies with beaten egg
How To Decorate The Cookies
- Now you can use the blanched almond halves to decorate the top of the cookies
- Once you have added all the almonds, brush another layer of egg on top (this will stop them from falling off)
How To Bake The Cookies
- Put into the oven and bake for 12 to 15 minutes until they are nicely golden brown
- Take out of the oven and allow to cool then transfer to a cake rack to finish off cooling
Dutch Almond Cookies (Gevulde Koek) Printable Recipe Card
(I have added extra instructions and process step images here to make it easier to follow)
Easy Dutch Almond Cookie Recipe (Gevulde Koek)
- 500 g plain flour
- 250 g caster sugar I used witte basterdsuiker which is similar to light brown sugar but white (I don't think this is available in the UK but caster sugar is also fine)
- 250 g unsalted butter
- 1 egg
- 1 tsp baking powder
- 1 tsp Dutch spice mix speculaaskruiden (this is optional, a little cinnamon can also be used)
- 1 tsp salt
Almond Paste Filling
- 500 g almond paste amandelspijs
- 1 egg
Glaze & Decoration
- 1 egg
- 200 g half almonds to decorate the cookies
How To Make the Pastry/Dough
- Cut the butter into cubes and put into a food mixer together with the sugar
- User the mixer attachment to cream the ingredients until it has a smooth texture (do this as quickly as possible and be careful not to overwork it)
- Add the egg and mix further for about a minute until combined (again do not overwork it)
- Add the flour, baking powder, speculaas spice mix (or cinnamon), salt and mix it just until it forms a breadcrumb like consistency
- Tip mixture out onto work surface and gather it and gently squeeze it together to form a ball of dough
- Wrap dough ball in clingfilm (glad wrap) and refrigerate for an hour to chill
How To Prepare Almond Paste For Use In Recipe
- The amandelspijs (almond paste) will need to be softened to use in this recipe (you can find an easy recipe for this in the main post)
- Put the almond paste and an egg into a food mixer (if it is store-bought almond paste then it may be a bit stiffer so you may need a little bit more egg – just use a bit from the egg you are going to use later for the glaze)
- Mix until you have a soft consistency but that it still holds a form (basically it should be just soft enough to be able to pipe it)
Pre-Warm The Oven
- Pre-warm the oven up to 180°C (350°F)
How To Cut Out And Fill The Almond Cookies (Gevulde Koek)
- Cover baking sheet with baking paper
- Roll out the pastry to approximately 4mm thickness (be careful not to overwork pastry, i.e. keep re-rolling over and over)
- Cut out 20 round 10cm (4") circles (a pastry cutter or cup is fine for this)
- Add 10 of the circles to the lined baking sheet
- Fill the circles with about one desert spoon of the almond paste making sure you leave about 2cm pastry free around the edges
- You can either pipe it into the middle of the pastry circles or use a spoon.
- Top them with the leftover pastry circles and softly press the edges around the mound of almond paste down to seal. Make sure they are sealed but be careful not to flatten them and press the circle out of shape.
How To Glaze & Decorate Cookies
- Beat the egg and use it to brush the top of the cookies
- Now you can use the blanched almond halves to decorate the top of the cookies (I used 3 but you can add as many or as little as you like)
- Brush another layer of the beaten egg on top of the cookie and almonds (you have to do this otherwise the almonds will fall off)
How To Bake The Gevulde Koek
- Put into the centre of the pre-warmed oven and bake for approximately 12 to 15 minutes until they are nice and golden brown
- Take out of the oven allow to cool off a little then transfer to a cake rooster to finish off cooling
How Do You Store Homemade Almond Cookies?
The cookies can be stored in a cool dark place in an airtight container for up to 7 days.
Can You Freeze Gevulde Koek (Dutch Almond Filled Cookies)?
Yes, these Dutch almond cookies freeze very well.
You can freeze the prepared cookies either before you bake them or after.
Whichever way you decide to freeze them, they can be kept for up to 6 months in the freezer.
Where To Next? Check Out My Other Easy Recipe Ideas
If you liked this Dutch Almond Cookies Recipe (Gevulde Koek), then be sure to check out my other Dutch Recipes, in this section, you will find traditional recipes from the Netherlands such as;
- Amandelspijs (Almond Paste)
- Pepernoten (Kruidnoten)
- Dutch Apple Pie (Appeltaart)
- Hangop & Warm Cherry Compote (Creamy Yogurt Dessert)
If you would like to keep up to date with all my new recipes and creative ideas for the home then make sure you sign up for the Happy Home In Holland Newsletter, which will keep you up to date with all my latest news, freebies, and offers.