It’s the subtle balance between three flavors that makes patisserie Holkamp’s gevulde koeken such a delightful, handy treat: Finest almonds, lemon, and salt. Try the original recipe or my vegan version and tell me what you think.
Gevulde koeken –two giant cookies filled with smooth almond paste – is an old Dutch recipe. „Too old-fashioned to bring home from a young spirited city like Amsterdam“, you might blame. But I think: It’s not! It’s just perfectly reflecting the cities spirit. Just look around the streets of Amsterdam where a young, enviable relaxed crowd is living and working in the most beautiful, ancient houses. Offering both: Modern style and old traditions whether you want to buy clothes, accessories, interior design or food.
I would call gevulde koeken a modern classic – timeless like the city.
These cookies are nothing fancy; you will get them nearly everywhere in the Netherlands. But the quality varies enormously, and also the way to enjoy it: quick hand, relaxed for tea, or to special occasions.
That’s how I prefer to savor my gevulde koeken: very relaxed, with a special cup of tea.
The original recipe from Patisserie Holtkamp
During my visit to Amsterdam’s Patisserie Holtkamp, I received the original recipe. Since 1969, the little Patisserie is known for its superior quality.
Read the whole story here to figure out why you absolutely should schedule a visit there during your next trip to Amsterdam.
The most prominent trademarks of gevulde koeken from the Patisserie Holtkamp are their coronation with five whole almonds. More finest ingredients, like the filling out of home-made marzipan, are hidden. Would you like to know how to quickly make your marzipan? Watch Cees Holtkamp’s tutorial – he’s the founder of this fantastic patisserie – here.
By the way: If you want to learn more about excellent marzipan, quickly sign up for the newsletter. The next one will have a few extra tips included!
Soft, tender, and wonderfully aromatic
That’s how these delicate almond cakes are described best. The marzipan filling is a pleasant contrast to the crispy batter with its distinct salt notes and oven-roasted almonds. Add the taste of aromatic acid, fresh lemon peel to your imagination – would you agree it sounds like spring?
Try Cees Holtkamp’s original recipe or my vegan adaptation – but please use the finest ingredients you can get! Otherwise, it will be only half as good.
Have fun baking these wonderful, old, Dutch cookies!
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