Marzipan stuffed cookies (Dutch Gevulde koeken)

Gluten-free marzipan stuffed cookies (Dutch Gevulde koeken)

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 10

Calories: 340

These marzipan stuffed cookies are made of dough and butter with a sweet filling. Almond paste or marzipan is the most common filling. The cookie has a diameter of about 10 cm and typically has a half an almond on top. It is a typical Dutch bakery item and the cookie is served with coffee, tea and hot chocolate or simply taken on the go. This recipe is a modern gluten-free version of the traditional old Dutch recipe for “Gevulkde koeken”. These homemade gluten-free marzipan stuffed cookies are easy to make and so delicious!

For this recipe I used Schär Mix C Pâtisserie but you could also use another similar gluten-free flour blend.

If you’ve made these gluten-free Dutch cookies, let us know in the comments down below how you liked it!

Fancy some more marzipan recipes?

Can’t get enough of gluten-free marzipan recipes? Then search no longer because on Gluten-free-Kitchen you can find a number of very tasty recipes with marzipan. How about:

Print Recipe

Marzipan stuffed cookies (Dutch Gevulde koeken)

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 1 hour 30 minutes
  • Serves: 10
  • Calories 340



  • 250 g gluten-free flour mix, (e.g. Schär Mix C Pâtisserie)
  • 125 g sugar, dark brown
  • 2 tbsp cinnamon
  • 140 g butter, room temperature
  • 1 tsp baking powder
  • 3 tbsp milk, (optionally: lactose-free)
  • 1/2 egg, room temperature
  • pinch salt


  • 200 g marzipan
  • 1/2 egg
  • lemon zest, optionally


  • 1 egg
  • 10 halved almonds, for garnish


  • 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.


The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.



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