Gevulde Koek with Almond Filling

Ingredients

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 tsp almond extract 1 tsp almond extract
• 1/2 tsp baking powder 1/2 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• 200g (1 1/2 cups) ground almonds 200g (1 1/2 cups) ground almonds
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 large egg, beaten 1 large egg, beaten
• Sliced almonds, for topping Sliced almonds, for topping

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 24g (Saturated Fat: 10g)
• Carbohydrates: 38g (Sugar: 20g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. 2.
   Add the almond extract and mix well.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt.
4. 4.
   Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
5. 5.
   Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   In a bowl, combine the ground almonds, sugar, and beaten egg to make the almond filling.
8. 8.
   Roll out one portion of the dough on a lightly floured surface to fit the size of your baking sheet.
9. 9.
   Transfer the rolled-out dough to the prepared baking sheet.
10. 10.
    Spread the almond filling evenly over the dough, leaving a small border around the edges.
11. 11.
    Roll out the second portion of dough and place it on top of the almond filling.
12. 12.
    Press the edges together to seal the dough.
13. 13.
    Brush the top of the dough with a beaten egg and sprinkle with sliced almonds.
14. 14.
    Bake for 25-30 minutes, or until golden brown.
15. 15.
    Allow the Gevulde Koek to cool completely before slicing into wedges.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling and sliced almonds for the topping. Blanched almonds work best for the filling as they have a smoother texture.

Tips & Tricks

• For a variation, add a sprinkle of cinnamon to the almond filling for a warm and aromatic twist.
• If you prefer a sweeter Gevulde Koek, dust the top with powdered sugar after it has cooled.
• To achieve a more pronounced almond flavor, you can replace the almond extract with Amaretto liqueur.
• Store the Gevulde Koek in an airtight container at room temperature for up to 5 days.
• Serve the Gevulde Koek with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Serving advice

Serve the Gevulde Koek as a delightful accompaniment to your morning coffee or afternoon tea. It can also be enjoyed as a sweet snack or dessert.

Presentation advice

Present the Gevulde Koek on a decorative platter or cake stand. Dust it with powdered sugar and garnish with a sprig of fresh mint for an elegant touch.