All recipes Top collections
Cookies France Pastry
About Contact Buy us a coffee
Gevulde Koek

Gevulde Koek

Gevulde Koek is a beloved Dutch classic — a round shortcrust cookie packed with sweet almond paste, sealed with a fluted edge, and marked with a single whole almond on top. Found in bakeries across the Netherlands, it's the kind of humble, buttery treat that's made for a slow afternoon with coffee.

Cookie Netherlands Sweet Moderate

A Dutch Coffee-Time Staple

The single almond pressed into the top isn't just decoration — it's tradition, signaling exactly what's hidden inside. Gevulde koeken have been a fixture of Dutch bakeries for generations, especially alongside a midday cup of coffee.

The Recipe

Yield 10–12 cookies
Prep Time 45 minutes
Baking Time 12–15 minutes
Total Time 2 hours

What you'll need

  • Mixing bowl
  • Rolling pin
  • 10cm (4 inch) round cookie cutter (or a glass)
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Wire rack

Ingredients

Dough

  • 500g (4 cups) all-purpose flour
  • 250g (1¼ cups) granulated sugar
  • 250g (1 cup + 2 tbsp) unsalted butter, softened
  • 1 large egg
  • 1 tsp baking powder
  • ½ tsp salt

Almond Filling

  • 250g (2½ cups) almond flour
  • 250g (1¼ cups) granulated sugar
  • 1 large egg
  • ½ tsp almond extract (optional)

Topping

  • 1 egg, beaten (for egg wash)
  • 10–12 whole blanched almonds

Instructions

  1. Make the dough Cream the softened butter and sugar together until light and fluffy. Beat in the egg. Add the flour, baking powder, and salt, mixing just until a smooth dough comes together.
  2. Chill Wrap the dough and refrigerate for at least 1 hour, until firm enough to roll.
  3. Make the filling In a bowl, mix the almond flour, sugar, egg, and almond extract into a thick, spreadable paste.
  4. Preheat & roll Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper. Roll out the chilled dough to about 4mm (⅛ inch) thick and cut into 20–24 rounds with the cookie cutter.
  5. Fill & seal Spread a spoonful of almond filling onto half of the rounds, leaving a small border clear. Top each with a second round and press the edges firmly to seal.
  6. Decorate Brush the tops with beaten egg, then press one whole almond into the center of each cookie. Crimp the edges with a fork or your fingertips for the traditional fluted look.
  7. Bake Bake for 12–15 minutes, until deep golden brown.
  8. Cool Transfer to a wire rack and cool completely before serving.

Tips & Notes

  • For a shortcut, use 500g store-bought almond paste softened with 1 egg instead of making the filling from scratch
  • Crimp the edges firmly — a well-sealed cookie keeps the filling from leaking out during baking
  • Store in an airtight container for up to a week, or freeze baked cookies for up to 2 months