Vegan Marzipan Stuffed Cookies

A real Dutch delicacy that we have made vegan are these Marizpan Stuffed Cookies (a.k.a Gevulde Koeken in Dutch). And it has become a huge success! We made these cookies many times because before we knew it they were gone. To be honest, we find these Marzipan Stuffed Cookies even better than the original ones, which we can still remember from the past. These cookies can be perfectly stored in the freezer. So, if you are in need of a delicious cookie or you are getting family or friends over, these are the right cookies to have in stock. Really, believe us when we say you should try this. We’d love to hear from you in the comments below how well they’ve been received.

13 Marzipan Stuffed Cookies
Prep time: 20 minutes
Total time: 1 hour 10 minutes

Ingredients

Dough
100 g light brown caster sugar
200 g vegan butter, room temperature
Lemon grater van 1 lemon
¼ tsp salt
1 tbsp flax seeds, ground (plus 3 tbsp water)
1 ½ tsp baking powder
300 g flour

Almond paste filling
150 g powdered sugar
150 g white almonds (plus extra for decoration)
4 tbsp (60 ml) water

Method

1. In a small bowl, mix the ground flaxseed together with the water. Put aside.
2. Put the brown sugar, vegan butter, lemon zest, salt and flaxseed mix (step 1) in a bowl and mix well with a wooden spoon or with a hand mixer. Add the baking powder and flour. Knead everything into a soft dough. Wrap in foil (flatten the dough, this way it will get much faster cold and hard) and put in the fridge for 30 minutes.
3. Meanwhile, make the almond paste filling. Put the powdered sugar in a food processor together with the almonds. Grind everything fine. Add the water and grind into a sticky paste. Put in a bowl and set aside for now.
4. Remove the dough from the fridge and preheat the oven to 220 degrees Celsius. Dust some flour on your work surface and place the dough on top. Dust some flour over the dough as well. Roll out the dough to about the thickness of a coin. Cut out 26 rounds with a 9-10 cm wide cutter. Put 13 rounds dough on a baking sheet lined with parchment paper. Scoop about 25 grams of the almond paste with an ice cream scoop or with a spoon in the center of the dough. Wet your fingers and press the almond paste gently. Place the remaining 13 rounds of dough over the almond paste and press gently. Use a fork to close the edges of the dough. Stick some almonds on top of the dough for decoration and bake in the oven for 15-20 minutes or until the cookies are brown. Let the cookies cool completely on a cooling rack.

Make it easy
You have a lot of dough to work with. To ensure that the dough does not become too soft and unmanageable, we divide the dough in two. We first roll out one half of the dough and put the other half back in the fridge. First, cut out the 13 circles that you use for the bottom, then divide the almond paste over the circles of dough. Now take the other half of the dough out of the fridge and cut out 13 circles. This works a bit more pleasant.

Tip: Store the cookies Marzipan Stuffed Cookies in an airtight container. You can also store the cookies in the freezer after they have been baked and completely cooled. When it’s time for a cookie, take it out of the freezer and thaw or bake for 5-10 minutes in a preheated oven at 180 degrees Celsius.