Recipe DUTCH GEVULDE KOEKEN
Recipe
Ingredients
COOKIE DOUGH
- 8 g Citroenrasp *1
- 240 g Be Better plant-butter
- 230 g White bastard sugar *2
- 50 g Egg
- 400 g All purpose flour
- 4 g Baking powder
ALMOND FILLING
- 400 g Almond’spijs’ *3
- 25 g Citroenrasp*1
- 40 g Egg
- 10 g Water
EGG-WASH
- 100 g Egg-yolks
- 10 g Water
ALMOND ’SPIJS’
- 200 g Almonds
- 200 g Sugar
- 30 g Plant based milk
*1- A typical dutch product – mix of lemon zest & sugar.
*2- Typical dutch sugar combination of sugar and invert sugar.
*3- A ready made almond paste for baking.
Preperation
1. Soften the butter, add the salt, sugar and citroenrasp* (Zest)
followed by the egg gradually.
2. Last add the flour and baking powder.
3. Place the dough in the fridge to cool down for 24 h.
1. Soften the Almond ’spijs’.
2. Add the rest of the ingredients.
3. Place in a piping bag.
1. Mix all together
1. Blend all together in a food processor.
