Stuffed gingerbread house cookies
The 'gevulde koek', an iconic Dutch cookie, transformed into a holiday treat. A spiced gingerbread house shaped cookie stuffed with an almond paste. Crispy on the outside, soft and pillowy on the outside. And the best part is, your house will smell incredible when these cookies are in the oven. Nothing beats holiday spices, am I right?
Equipment
- Baking tray
- parchment paper
- paper and pencil (or large gingerbread house shaped cookie cutter)
- heart and star shaped mini cookie cutter
Ingredients
- 1 batch gingerbread cookie dough*
- 1 batch almond paste*
- 1 egg (whisked with a few drops of water, for the egg wash)
Instructions
- Preheat the oven to 175C/350F and line a baking tray with parchment paper.
- Make the almond paste at least the day before, following the recipe mentioned below in Notes.
- Make the cookie dough, following the recipe mentioned below in Notes and let it rest in the refrigerator for 30 minutes.
- In the meantime, draw a gingerbread house and door on paper and cut it out. Or, if you have a large gingerbread house cookie cutter, use that.
- Take the cookie dough out of the refrigerator and roll it out the cookie to ½ cm/ ⅕ inch. Place the paper cut-outs on the dough and trace them with a knife. Cut out an even number of houses and only cut out half the amount of doors.
- Place the cut-out doors on half of the houses. Cut out the window on the ones that have a door, using a mini heart or star shaped cookie cutter. You can also do this by hand or with a paper cut-out.
- I put the cookies on a parchment lined baking tray and place it in the freezer to chill for 5 minutes, so they will firm up and don't break when I assemble the stuffed cookies.
- I add a heaping teaspoon of almond paste on each cookie without cut-outs and press it down slightly. Then I place a 'windowed cookie' on top of it. Using a fork, I seal the cookies.
- Apply the egg wash to the cookies with a brush.
- Bake the cookies in the preheated oven for 10-12 minutes or until they are dark golden brown.