Anonymous August 23 2005

300 gram all-purpose flour

200 g butter

150 g sugar

200 g \'amandelspijs\' (recipe below)

1 egg

about 10 almonds (one for every cookie)

For the \'amandelspijs\':

125 gram whole almonds (without skin)

125 g sugar

1 egg

skin of 1 lemon (without white part)

Amandelspijs: grind the almonds, mix with the sugar, egg and lemon

skin. Make it as fine as possible, and as quick as possible (if you

do it too long, the taste gets worse). Mix it very good and keep it

in one or more very good closed jars. You can keep it for 4-6 weeks,

that is very good for the taste, but you have to keep the jars very

tightly closed, so air can\'t come in. The gevulde koeken: Mix

butter, flour and sugar quickly together to get a dough. Roll it out

until it\'s about 1/3 centimeter thick, on a surface with a little

flour on it (against sticking). Use the ring to cut the cookies out

of that layer of dough. Put 50% of those cookies on a greased cookie

sheet. Put a spoonful of the amandelspijs on every cookie on that

surface. Make the edges of the cookies a little wet and cover them

with the other 50% of the cookie-circles. Push the edges very

tightly together. Beat the egg and use a brush to to put it on the surface of the cookies. Bake them in an oven (160 C or 325F) for about

25 minutes, until they are golden brown.