Soy-Free Gevulde Koek

Indulge in the rich and buttery tradition of Dutch pastries with this soy-free gevulde koek recipe, a delightful twist on the classic treat. These golden-brown almond-filled cookies boast a luscious almond paste center, delicately flavored with fragrant lemon zest and a hint of almond extract. The dough, made with all-purpose flour, unsalted butter, and a touch of baking powder, creates a perfectly flaky texture without any soy-based ingredients. Each koek is topped with a glossy egg wash and crowned with a whole blanched almond for that authentic bakery look. Ready in under an hour with easy-to-follow steps, this recipe is perfect for serving alongside coffee, tea, or as a sweet snack to impress your friends. Soy-free baking has never been so satisfying!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 10

Ingredients

• 250 grams All-purpose flour
• 200 grams Unsalted butter
• 150 grams Granulated sugar
• 1 large Egg
• 150 grams Almond meal
• 125 grams Powdered sugar
• 1 teaspoon Lemon zest
• 1 large Egg white
• 0.5 teaspoon Salt
• 1 teaspoon Baking powder
• 0.5 teaspoon Almond extract
• 10 Whole blanched almonds
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, salt, and baking powder.

Step 3

Cut the unsalted butter into small cubes and add to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.

Step 4

Add the egg and water to the flour mixture. Mix until the dough comes together. Avoid overworking the dough. Wrap the dough in plastic wrap and refrigerate for 15 minutes.

Step 5

Meanwhile, in a medium bowl, combine almond meal, powdered sugar, lemon zest, almond extract, and egg white. Mix well to form a smooth almond paste.

Step 6

Divide the dough into two equal portions. Roll out one portion on a floured surface to about 5mm thick. Cut into 10 circles, 8 cm in diameter.

Step 7

Place the circles on the baking sheet, about 1 inch apart. Add about 1 tablespoon of almond paste onto the center of each circle.

Step 8

Roll out the second portion of dough and cut into another 10 circles of the same size. Place them on top of the filling, pressing the edges slightly to seal.

Step 9

Lightly beat the extra egg and brush it over each koek. Gently place a whole blanched almond in the center of each koek.

Step 10

Bake for 20-25 minutes or until the koeken are golden brown.

Step 11

Allow the gevulde koek to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Serving size	(1270.5g)

Amount per serving	% Daily Value*
Calories	6010.3

Total Fat 396.7g	0%
Saturated Fat 117.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 662.4mg	0%
Sodium 1828.7mg	0%
Total Carbohydrate 561.9g	0%
Dietary Fiber 53.2g	0%
Total Sugars 288.6g
Protein 129.6g	0%

Vitamin D 53.8IU	0%
Calcium 1193.5mg	0%
Iron 28.0mg	0%
Potassium 3515.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 8.2%

Carbs: 35.5%