October 11, 2022

Almond Frangipane Cookies

Gevulde koeken (“filled cookies”)

These traditionally dutch cookies will leave you speechless. A soft but crispy cookie, filled with a delicious almond frangipane. 

You will find these cookies absolutely everywhere you go in the Netherlands. Gas stations, posh markets, supermarkets, bakeries, around! It is a classic cookie that doesn't need much messing around with. The only other acceptable variation would be to use a speculoos spiced dough instead of the regular vanilla dough. Yet this is usually only done during either ‘Sinterklaas’ or Christmas. 

The old-fashioned version is a true classic for a reason. Perfectly golden cookies with a smooth almond filling, F. Me. Up!!! The perfect accompaniment for that 3 ‘o clock cup of tea and the best fresh from the oven.

Tips for making the best Almond Frangipane Cookies

Chill your dough - This is the only tip I want to give you, as the rest is really straightforward. Just make sure to chill your dough properly. If not, the dough will spread too much in the oven and leave you with flat and unshaped cookies. 

Baking time and oven temperature

Baking time and oven temperature may vary depending on the oven you are using.  All oven temperatures in my recipes are based on a conventional oven. If you bake with a fan-assisted oven, turn down the temperature slightly as these ovens tend to become hotter than a conventional oven at that temperature setting. Ovens have the tendency to deviate from the temperature you set the oven to. I would highly recommend using an oven thermometer to ensure the inside of your oven is at the right temperature. My oven for example only goes up to 160C even though I turn it up to 230C 

An oven that is too hot may result in an overbaked or burnt bake, and an oven that is too cold may result in underbaked and soggy bakes. Having the thermometer will not only help in getting the right temperature but also helps in determining the right baking time. 

How do you store these cookies?

You can store these cookies in an airtight container for up to 5 days. If you don’t want to eat all 8 cookies at once, you can freeze the cookies right before they are baked. Then all you need to do is add 3 minutes to your timer and you can bake the cookies straight from frozen.

Enjoy loves! xx

Almond Frangipane Cookies

These traditionally dutch cookies will leave you speechless. A soft but crispy cookie, filled with a delicious almond frangipane


Demi Bruggink














Cookie dough:

  • 170gr butter *room temperature
  • 150gr white soft sugar
  • 1 small egg or ½ medium egg
  • 300gr all-purpose flour
  • 1 ½tsp baking powder
  • 1tsp salt
  • Zest of ½ lemon 

Almond Frangipane:

  • 100gr almond flour
  • 100gr granulated sugar
  • Zest of ½ lemon
  • 2 small eggs


  • ½ egg
  • Splash of milk
  • 10-12 White almonds 


Cookie dough:

  1. Add your butter, caster sugar & lemon zest to a bowl and mix until combined for about 2 minutes
  2. Whisk your egg and add it to the butter mixture
  3. Add the flour, baking powder & salt and knead until the dough just comes together. Make sure not to overmix, as this can lead to tough and dry cookies 
  4. Once your dough has come together in a bowl, shape it into a square and wrap in cling film. Leave to cool in the fridge for at least 1 hour. 

Almond frangipane:

  1. Mix the sugar, lemon zest, almond flour and 1 egg until combined. Set aside until the dough has chilled


  1. Take your almond frangipane and add the second egg. Add the mixture to a piping bag and set aside
  2. Take your dough out of the fridge and shortly knead it through once last time. On a floured workbench, roll out your dough to 2-3 mm in thickness and cut or press out 16 - 20 cookie halves.
  3. Lay half of your cookies on a baking paper-lined baking sheet.
  4. Pipe your almond frangipane on the cookies, and leave a 1cm border empty, you want to use this space to seal the cookie
  5. Beat 1 egg with a splash of milk, brush this on the edges of the cookie 
  6. Seal your cookies using the second half of your cut-out dough, make sure to press the edges so they are sealed properly. You could use a fork to do so if you prefer.
  7. Brush the tops of your cookies with the egg mixture and decorate each cookie with 1 almond 
  8. Bake your cookies at 200c for 15-20 minutes or until golden. Leave them to cool slightly before serving. These are so good once fresh out of the oven!

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December 11, 2023
Karen Kinloch
Can you freeze after they have been baked?
October 11, 2022
I made these and they turned out beautifully. I was unsure about so much egg in the frangipane but it worked well. The recipe doesn’t say when to add the egg to the cookie batter so I added it after I creamed the sugar and before I added the dry ingredients. I also mixed the dry ingredients in a separate bowl before adding to the wet. I made a couple additions: apricot jam layer in the filling and almond extract to the dough and frangipane. Next time I might half the salt. It was tasty with a full teaspoon but half a teaspoon would probably be enough for me. Overall I liked the recipe and so did my family