Best 4 Dutch Almond Cookies Amandel Koekjes Recipes
Indulge in the delightful world of Dutch almond cookies, known as Amandel Koekjes, a cherished delicacy passed down through generations. These delectable treats are characterized by their rich, buttery flavor, subtly sweet almond filling, and a hint of cinnamon that dances on the palate. Originating from the Netherlands, these cookies hold a special place in the country's culinary heritage, often enjoyed during festive occasions and gatherings.
The recipes featured in this article offer a range of variations to satisfy every taste. From the classic Amandel Koekjes, which showcase the harmonious balance of almond paste and buttery dough, to the innovative Chocolate-Dipped Almond Cookies, where dark chocolate adds a decadent touch, there's a recipe for every almond cookie enthusiast.
Embrace the tradition and indulge in the sweet symphony of flavors. Gather your ingredients, preheat your oven, and let's embark on a delightful baking journey, creating these Dutch almond cookies that will surely captivate your senses and leave you craving more.
DUTCH ALMOND COOKIES
This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
GEVULDE KOEKEN (ALMOND PASTE COOKIES)
A gevulde koek is an almond cookie made of dough and butter with a sweet filling. Almond paste is the most common filler. An almond cookie with a diameter of about 10 cm, a half amandel on top. The top of the cake is shiny brown, an effect that is achieved through the dough to cover with beaten egg. It is a typical Dutch bakery...
Provided by Arrisje Jackson
Categories Cookies
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. Boil some water and add the almonds. Wait till they float to the top and take them out with a skimmer. After they cool somewhat down peel the skin of the almonds, and dry them.
- 2. To make the almond paste, add 125 almonds, 125 sugar, 1 egg to the foodprocessor and chop it up. This is enough for the cookies you are about to make.
- 3. Sift the flour add the cutup butter and sugar. You cut the butter into the flour. If you have a large food processor let the food processor do the work for you. After the butter is pretty much small lumps, knead the dough on your countertop.
- 4. Preheat the oven to 350F. Roll out on a floured surface. Cut out rounds with your (preferably fluted) cutter. Put half of the rounds on a baking sheet lined with parchment paper. Put the almond paste in a pastry bag or ziploc bag and cut the corner off. Squirt little heaps of the almond paste on the rounds. Moisten the edges of the cookie with water and press the other cookie rounds on top. Press a half almond on top of each cookie. Beat the egg and brush the cookies with it. Bake for 25 min. If they are not golden brown just put your oven on high broil that will do the trick, keep an eye on it because it takes no time to brown them.
JAN HAGEL-DUTCH ALMOND COOKIE
The recipe came from my husband's grandma, or Beppe. She knew they were my favourite, so every time we went to their house, she would make sure that she had some on hand and then send some home with me! I am lucky in that she shared her recipe with me, too. They are remarkably quick to make and to disappear.
Provided by Shelley P.S.
Categories Bar Cookie
Time 45m
Yield 24-36 squares
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F Separate the egg and set it aside.
- Beat the butter and the single cup of sugar together until fluffy.
- Add the egg yolk and almond extract and blend thoroughly.
- Stir in the flour. It will become crumbly.
- Sprinkle evenly into a 10x15 inch pan or cookie sheet, then gently press into the pan to spread it and flatten it.
- Sprinkle the sliced almonds over the dough, pressing lightly.
- Beat the egg while until foamy. Spread it over the almonds( yes it is messy).
- Combine the single tablespoon of sugar with the cinnamon, and sprinkle it as evenly as possible over all.
- Bake for 25 minutes, or until light golden.
- Let cool for 10 minutes, cut into squares. Remove from pan onto wire racks to cool completely. Keeps well in a tin or freezer.
Nutrition Facts : Calories 165.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 28.1, Sodium 70.8, Carbohydrate 17.8, Fiber 0.8, Sugar 9.1, Protein 2.2
DANISH "MANDEL KAGER" ALMOND COOKIES
Make and share this Danish "Mandel Kager" Almond Cookies recipe from Food.com.
Provided by Bergy
Categories Dessert
Time 30m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Cream the shortening, butter, sugar& egg.
- Mix flour, baking powder, cinnamon& cardamon.
- Add nuts.
- Chill.
- Roll into 1" balls and place on ungreased cookie sheet.
- Flatten slightly and decorated with an almond.
- Brush with egg glaze.
- Egg Glaze---------.
- mix egg yolks and water.
- Bake at 375f for 10-12 minutes.
Nutrition Facts : Calories 85.7, Fat 6.1, SaturatedFat 2.2, Cholesterol 16.1, Sodium 28.8, Carbohydrate 7, Fiber 0.5, Sugar 2.6, Protein 1.2
Tips:
- Use high-quality ingredients for the best flavor and texture.
- Cream the butter and sugar together until light and fluffy for a smooth, even cookie.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Bake the cookies at 350°F (175°C) for 10-12 minutes, or until the edges are just beginning to brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
Dutch Almond Cookies (Amandel Koekjes) are a delicious and easy-to-make treat that is perfect for any occasion. With their simple ingredients and classic flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these cookies a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
