Dutch Almond Cookies Amandel Koekjes Recipes

GEVULDE KOEKEN (ALMOND PASTE COOKIES)

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.

DUTCH ALMOND COOKIES

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.

DUTCH SPECULAAS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and orange zest. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle. , Preheat oven to 350°. On a parchment-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough and reroll scraps, if desired., Transfer parchment with dough to cookie sheet. If dough has warmed, place baking sheet in refrigerator until it firms up, about 10-15 minutes. Bake at 350° until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.

DANISH "MANDEL KAGER" ALMOND COOKIES

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.

DUTCH COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 325°F
• Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
• Whisk together flour, cinnamon, and salt in a bowl until combined.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
• Spread batter evenly in pan with an offset spatula.
• Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
• Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
• Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
• Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

DUTCH ALMOND COOKIES (AMANDEL KOEKJES)

Steps:

• Cream butter and sugars together; then beat in the eggs.
• Add the flour and soda and then mix in the almond paste.
• If dough gets too stiff andd a few drops of water.
• Mix in the nut meats.
• Drop by teaspoonful on greased cookie sheet.
• Bake in 325° oven for 15 minutes.

JAN HAGEL-DUTCH ALMOND COOKIE

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.