An immaculate shape and look just don't seem to agree with these little almond stuffed biscuits that represent, if anything, the Dutch nations signature bake. You can buy them everywhere in Holland and the truth is that they vary in quality, but as long as you go to a decent bakery/patisserie, you can't go wrong. They are perfect, shiny and rustic with whole blanched almond on top... but you must not be shy with the almond paste filling! Once you tried them you will realise that the recipe is a keeper, and will be for many years to come..
(Almond stuffed biscuits )
150 g butter
125 g caster sugar
25 g eggs ( 1/2 egg, if using small use the whole egg)
5 ml lemon juice
250 g plain flour
pinch of salt
pinch of baking soda
To glaze: 2 beaten eggs yolks, 12 whole blanched almonds
Mix butter and sugar until creamy, add the egg and lemon juice, mix to combine. At the end slowly stir in sieved flour, salt and soda mixture. Wrap with cling film and refrigerate for a couple of hours, overnight if you can.
130 g ground almonds
130 g granulated sugar
75 g eggs (1 1/2 eggs)
Combine all ingredients in food processor, or mix them thoroughly. Reintegrate tightly covered over night.
Preheat the oven to 200 C/405 F/ gas mark 6
Roll the dough and using a 7 cm crinkled cuter, cut 12 rounds and leaving 2 cm space between biscuits, place them on a greased (or parchment laid) baking tray. Using an 8 cm cutter, cut another 12 rounds and set aside.
Pipe or spoon almond filling onto 7 cm rounds, leaving the edges free. Place the 8 cm rounds on the top and gently press down edges, try not to lock air inside. Brush with the yolk only egg-wash, put the almond on the top and brush again.
Bake for 15 minutes, or until lightly browned. Let it cool on a wire rack.