Gevulde Koeken - Dutch Stuffed Cookie
 
submitted by m.haverkamp 
from netherlands 
 
300 all-purpose flour
200 butter
150 sugar
200 'amandelspijs' (recipe below)
1   egg
  about 10 almonds (one for every cookie)
 
  for the 'amandelspijs':
125 whole almonds (without skin)
125 sugar
1   egg
  skin of 1 lemon (without white part)
 
amandelspijs: grind the almonds, mix with the sugar, egg and lemon skin. 
make it as fine as possible, and as quick as possible (if you do it too 
long, the taste gets worse). mix it very good and keep it in one or more 
very good closed jars. you can keep it for 4-6 weeks, that is very good 
for the taste, but you have to keep the jars very tightly closed, so air 
can't come in. the gevulde koeken: mix butter, flour and sugar quickly 
together to get a dough. roll it out until it's about 1/3 centimeter 
thick, on a surface with a little flour on it (against sticking). use the 
ring to cut the cookies out of that layer of dough. put 50% of those 
cookies on a greased cookie sheet. put a spoonful of the amandelspijs on 
every cookie on that surface. make the edges of the cookies a little wet 
and cover them with the other 50% of the cookie-circles. push the edges 
very tightly together. beat the egg and use a brush to to put it on the 
surface of the cookies. bake them in an oven (160 c or 325f) for about 25 
minutes, until they are golden brown. it was very hard to translate a 
recipe, but i hope you'll understand it! 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 1627) Mirror: rec.food.recipes: Tue, Aug 16, 2005


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