Recipe DUTCH GEVULDE KOEKEN

DUTCH FILLED COOKIES

LACTOSE FREE – CONTAINS NUTS

Pastry that is pure in taste, inclusive and free from guilt

Jurgen Koens

Pastryclub

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.

DUTCH GEVULDE KOEKEN

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Linear Gradient Div

Preperation

Linear Gradient Div

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.

 

DUTCH GEVULDE KOEKEN

Interested in the complete recipe? Please provide your email,
and we’ll send it to you.

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