Dutch Cookies # 2

Nicole's recipe from The Dutch Table worked really well, these Gevulde Koeken (marzipan filled biscuits) are delicious. I made a few small changes to the recipe and converted the American weights into grams. I also made mine a lot smaller then Nicole's, this recipe makes approx 10 biscuits with a 7cm cutter. Here is the recipe and method. 

Ingredients 

For the dough
225g plain flour
50g caster sugar
1/4 tsp baking powder
pinch of salt
90g unsalted butter
ice cold water to bind 

For the almond paste 
75g marzipan
1 dessert spoon caster sugar
1 dessert spoon egg white (keep the rest of the egg for your egg wash)
1 dessert spoon cold water
(if the mixture seems too runny then you can add a little plain flour) 

For decoration
The remaining egg yolk and white mixed with a little milk
Whole blanched almonds

Method
1) Preheat the oven to 180 degrees celcius (350 degrees fahrenheit)
2) Mix the dry ingredients together then rub in the butter until the mixture looks like breadcrumbs.
3) Add a few teaspoons of ice cold water and combine until you have a smooth dough, cover with clingfilm and refrigerate while you make the almond filling.
4) Mix the almond paste with the sugar, egg white and a little water to form a smooth, think paste.
5) Roll out half the dough to appox 3mm and cut into rounds, I used a 7cm cutter which made 10 cookies.
6) Place these rounds on your baking tray and cut an equal number of tops, the same size, from your remaining dough.
7) Put a teaspoon of the almond mix in the centre of your base and then place on the top and seal the edges, either by hand or with a fork.
8) Brush the tops with the egg wash and place a whole blanched almond in the centre to decorate.
9) Bake at 180C for 15-20 minutes until golden brown.
10) Cool on a wire rack and store in an air tight container.