Marzipan stuffed cookies (Dutch Gevulde koeken)

Method

• 1)

  In a bowl, mix together the gluten-free flour, sugar, cinnamon, salt and baking powder. Add the butter and knead into a smooth dough. Finally, add the milk and half the egg and knead together. If the dough remains too crumbly, you can add some extra milk. If it is too sticky, add some extra flour.

• 2)

  Wrap the dough in cling film and place in the refrigerator to rest for at least an hour (or overnight).

• 3)

  Preheat the oven to 170 degrees Celsius conventional heating (top-bottom heat).

• 4)

  Knead the dough loose. Sprinkle your counter top with some gluten-free flour and roll out the dough to approximately 3-5 mm thick. Cut out 20 circles with a diameter of 8 cm. If the dough is difficult to roll out, you can roll it out between 2 sheets of baking paper.

• 5)

  For the filling, knead the marzipan with your hands so it becomes softer and smoother. Add in half an egg and optionally some lemon zest.

• 6)

  Divide the paste into 10 mounds and place them in the center of a pastry base. Spread out to 1 cm from the edge.

• 7)

  Brush the edges of the dough with a little water. Place the other dough rounds on top. Press the sides gently with a fork.

• 8)

  Press half an almond into each cake and brush the top of the cakes with a beaten egg.

• 9)

  Bake the cakes for 12-15 minutes in the oven. Let cool completely on a cooling rack.