Vegan Gevulde Koeken (Filled Cookies)

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 1 cup Vegan Butter
• 1/2 cup Sugar
• 1 cup Almond Paste
• 1 tsp Almond Extract
• 2 tbsp Plant-Based Milk (Oat/Almond)
• 1 tsp Lemon Zest
• 1/4 tsp Salt

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2In a large mixing bowl, combine the 2 cups Gluten-Free All-Purpose Flour, 1 cup Vegan Butter, 1/2 cup Sugar, and 1/4 tsp Salt. Mix these ingredients until they form a crumbly mixture. Then, add the 2 tbsp Plant-Based Milk and 1 tsp Lemon Zest, mixing until a cohesive dough forms.
3. 3In a separate small bowl, combine the 1 cup Almond Paste with the 1 tsp Almond Extract, mixing them together thoroughly until well combined.
4. 4Divide the dough into two equal parts. On a clean surface, roll out one part of the dough to an even thickness of about 1/8-inch (3mm). Use a 2.5-inch (6 cm) round cookie cutter to cut out circles from the dough; repeat this process with the second part of the dough.
5. 5Take a small portion (about 1 tablespoon) of the almond paste mixture and flatten it into a disc, making it slightly smaller than your cookie dough circles. Place one flattened almond paste disc in the center of half of the cookie dough circles.
6. 6Carefully place a plain cookie dough circle on top of each almond paste-covered circle, gently pressing the edges together to seal the filling inside. Transfer the assembled gevulde koeken to a baking sheet.
7. 7Bake for 18-22 minutes in the preheated oven at 350°F (175°C), or until the edges of the cookies are lightly golden and they feel firm to the touch. Let the gevulde koeken cool on the baking sheet for 10 minutes to firm up before carefully transferring them to a wire rack to cool completely.

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