Dutch Gevulde Koeken (Almond paste filled cookies)

Gevulde koek
For the dough:
2 1/4 cup all-purpose flour
1/2 cup of sugar
1 scant teaspoon of baking powder
pinch of salt
1 tablespoon of cold water
1 3/4 stick of butter

For the filling:
1 cup of almond paste*
2 tablespoons of sugar
1 egg white
2 tablespoons of water
1 teaspoon of almond essence

For brushing:
1 egg yolk
1 tablespoon of milk
8 sliced or whole almonds

Mix the dry ingredients and cut the butter into the dough, until it has the consistency of wet sand. Add a tablespoon of icecold water and knead the dough into a cohesive whole, making sure all the butter is well mixed in. Pat into an oval, cover with plastic film and refrigerate while you make the paste.

Now crumble up the almond paste and beat it with the rest of the ingredients foamy and thick. If you think it's too runny, add a tablespoon of flour, but not more.

Set your oven to 350F and turn it on. Take the dough out of the fridge, cut it in half and roll one half out, to about 1/8 of an inch and cut out eight rounds. I use the canning ring for a wide mouth jar, it's approximately eight inches across. Roll the other half out and cut another eight rounds (or more ofcourse!). Place one huge heaping teaspoon of almond paste mix in the middle of one cookie, place a second round on top and carefully seal the edges. You can do this with a fork or gently tapping it with your finger.

When all are done, place them on a parchment lined baking sheet or on a silicone mat. Beat the egg yolk with the milk and brush the top of the cookies, then place an almond on top. Bake for about thirty minutes or until golden.