Gevulde Koek (Dutch Almond-Filled Cookie)

Dough

• 250 g Plain flour
• 1 ½ tsp Baking powder
• 1 pinch Fine sea salt
• 120 g Caster sugar
• 150 g Unsalted butter, cold
• 1 Egg
• 1 tsp Vanilla extract

Almond filling and topping

• 200 g Ground almonds
• 80 g Caster sugar
• 1 medium Lemon
• 1 Egg
• 40 g Sliced almonds

1. In a bowl, whisk together the plain flour, baking powder, fine sea salt and 120 g caster sugar. Rub in the cold unsalted butter until the mixture looks like fine crumbs. Beat in 1 egg and the vanilla extract just until a soft dough forms.
2. Shape the dough into a flat disc, cover, and chill for 30 minutes so it is easy to handle. Meanwhile, make the filling by mixing the ground almonds with 80 g caster sugar. Finely grate in the lemon zest, then add 1 egg and mix to a thick, smooth almond paste.
3. Heat the oven to 180°C (355°F) and line a baking tray with a baking mat. Divide the dough into 12 equal pieces and roll each into a ball. Press each ball into a round about 7 cm wide, making a slight dip in the centre.
4. Divide the almond paste into 12 portions and shape each into a small disc. Set one portion on each dough round, then bring the dough up and over the filling, pinching to seal. Turn seam-side down and gently flatten to a neat round about 1.5 cm thick.
5. Press sliced almonds over the top of each cookie so they adhere. Bake for 18 to 22 minutes, rotating the tray halfway, until golden at the edges and lightly coloured on top. Cool on the tray for 10 minutes, then transfer to a rack to cool completely.

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