Gevulde Koeken Dutch Stuffed Cookie

Gevulde Koeken - Dutch Stuffed Cookie. 300 gram all-purpose flour. 200 g butter (real!). 150 g sugar (fine sugar). 200 g 'amandelspijs' (recipe below). 1 egg. about 10 almonds (one for every cookie). For the 'amandelspijs':. 125 gram whole almonds (without the brown skin). 125 g sugar. 1 egg. skin of 1 lemon (without 'white'). You need a ring to make cookies out of the dough, the ring is about. 10 centimeter.. For 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.. 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=B0C or 325F) for about 25. minutes, until they are golden brown..