Cookies filled with almond paste, topped with almonds.


What you'll need


  • 200 grams of Flour
  • 100 grams of White Caster Sugar (Dutch: Witte Basterdsuiker)
  • 150 grams of Butter
  • 1 Egg*


Decoration: (Optional)

  • 1 Egg (to brush the top)
  • Almond Halves

*Make sure this ingredient is at room temperature.
**Optional: Add some water to loosen it up and make it easier to spread.


What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Silicone Spatula
  • Plastic Wrap
  • Rolling Pin
  • Round Cookie Cutter (8cm)
  • Baking Paper (or Silicone Baking Mat)



  1. Mix together the flour and sugar.
  2. Add in cubes of cold butter, the egg and knead well.
  3. Wrap the doughbal in clingfilm and refrigerate for an hour.
  4. Roll out dough to a thickness of 4mm.
  5. Refrigerate dough until firm.
  6. Preheat your oven to 200 degrees celsius.
  7. Cut out shapes using cookie cutters.
  8. Reshape, roll and cut out leftover dough.
  9. Divide the Almond Paste into equal portions.
  10. Place almond paste on half of the unbaked cookies.
  11. Place another unbaked cookie on top, press sides with a fork.
  12. Brush tops with egg and place half of an almond on top.
  13. Bake for about 12 to 14 minutes.

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