Rondo’s: Buttery Cookie Filled with Homemade Almond Paste

Learn to make rondo's, a typical Dutch pastry. It's a tall butter cookie filled with a rich homemade almond paste. These cookies go great with coffee, tea, or hot chocolate!

I will teach you how to make the almond paste from scratch, with a shortcut that cuts the time it takes to make it by days! The dough is made with just a few ingredients (no box mix here), and then I'll show you how to assemble them!! The cookies are finished with an almond and egg wash on top.

These are fun to make, and delicious to eat!!

Another name for a Rondo is "Amsterdammertje," and a different shape is called a "Kano." These are all related to the "Gevulde koek," which is a flatter version of this.

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AuthorToine
RatingDifficultyIntermediate
Prep Time15 minsCook Time40 minsTotal Time55 mins
Category, , CuisineCooking MethodTags, ,
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Yields12 Servings
Almond Paste
 250 g Blanched and skinned almonds250g ≈ 9oz of almonds
 250 g Sugar250g ≈ 1 cup + 3 Tbsp sugar
 1 Egg
 0.50 Lemon
 0.50 tsp Almond extract
Dough
 300 g All-purpose flour300g ≈ 2½ cup of flour
 120 g Superfine sugar120g ≈ ½ cup of superfine sugar
 180 g Unsalted Butter at room temperature180g ≈ 12 Tbsp + 2 tsp of butter
 2 g Salt2g ≈ ¼tsp of salt
 1 tbsp Milk
 1 Egg yolk
 0.50 Lemon
 1 tsp Baking powder
Filling
 300 g Almond Paste300g ≈ 10½ oz of almond paste. This is slightly more than half of what is made in the first step.
 1 Egg yolk
 1 tbsp Water
Other
 1 Egg Yolk
 1 tsp Mlik
 12 Blanched almonds
Equipment
 Muffin pan
Nutrition Facts

Serving Size 1 Rondo

Servings 12


Amount Per Serving
Calories 335
% Daily Value *
Total Fat 19.9g31%
Saturated Fat 8.6g43%
Cholesterol 81mg27%
Sodium 164mg7%
Potassium 168mg5%
Total Carbohydrate 35g12%
Dietary Fiber 2.4g10%
Sugars 13.7g
Protein 6.9g14%

Calcium 5%
Iron 10%
Vitamin D 64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.

Making the almond paste
1

This almond paste recipe yields approximately twice as much as you'll need for the gevulde koeken. You'll be able to freeze the leftovers.

Zest the lemon.

2

Add the almonds, sugar, almond extract, and lemon zest into your food processor.

Pulse until you see no more big pieces of almond; it should look like almond meal. Do not over process it, it can turn into almond butter.

3

Add the egg and keep pulsing until everything is fully combined.

4

Remove it from the food processor, and form it into a ball. Wrap it with cling film, and let it sit in the fridge for at least an hour.

If you don't want to use the almond extract, you can omit it, and let the almond paste sit in the fridge for at least 2 days.

Making the dough
5

Zest the lemon

6

With a mixer, cream the butter, sugar, lemon rind, and salt together until fully combined.

7

Add the milk and egg, and mix them thoroughly.

8

Mix the baking powder into the flour.

9

Add the flour and baking powder, and mix until it's combined into a dough. You do not want to overwork it, which is why I often finish this by hand. You'll know it's done when the dough doesn't stick to your hands anymore.

10

Wrap the dough in cling film, and store it in the fridge for at least an hour.

Making the filling
11

Break the almond paste into small pieces, add the egg yolk, and water. Using your hands, or a mixer, mix it until everything is fully incorporated. It will be sticky!

12

Divide the filling into 12 even pieces, and roll them into balls.

Cover with cling film, and set in the fridge for 30 minutes.

Dividing the dough
13

After the dough is done resting, divide it into 12 equal portions. Roll them in balls.

14

Let them rest in the fridge for 15 minutes.

Assembling
15

Grease the muffin pan, and dust with flour.

16

Preheat your oven to 180ºC (350F) non-convection.

17

Roll each dough ball out until it's a big enough circle to completely cover one almond paste ball.

18

Wrap the dough around the almond paste, making sure there are no gaps.

19

Put the filled dough ball, seam down, in the muffin pan.

20

Repeat for all other dough, and almond paste balls.

21

Using a cup, flatten the filled dough balls. Fix any cracks by simply pinching them with your fingers.

22

Mix the egg yolk with the milk, and beat it until it's loose.

23

Put a blanched almond in the center of each rondo.

24

Brush the tops with the eggwash you've made.

Baking
25

Put the pan in the center of the oven.

26

Bake the rondo's for 25-30 minutes, or until they're golden brown.

If your oven has hot spots, you may want to rotate the pan halfway through.

27

Let the pan cool on a rack for 5-10 minutes, then remove the rondo's from the pan, and let them cool completely on a rack.

Eet Smakelijk!

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Ingredients

Almond Paste
 250 g Blanched and skinned almonds250g ≈ 9oz of almonds
 250 g Sugar250g ≈ 1 cup + 3 Tbsp sugar
 1 Egg
 0.50 Lemon
 0.50 tsp Almond extract
Dough
 300 g All-purpose flour300g ≈ 2½ cup of flour
 120 g Superfine sugar120g ≈ ½ cup of superfine sugar
 180 g Unsalted Butter at room temperature180g ≈ 12 Tbsp + 2 tsp of butter
 2 g Salt2g ≈ ¼tsp of salt
 1 tbsp Milk
 1 Egg yolk
 0.50 Lemon
 1 tsp Baking powder
Filling
 300 g Almond Paste300g ≈ 10½ oz of almond paste. This is slightly more than half of what is made in the first step.
 1 Egg yolk
 1 tbsp Water
Other
 1 Egg Yolk
 1 tsp Mlik
 12 Blanched almonds
Equipment
 Muffin pan

Directions

Making the almond paste
1

This almond paste recipe yields approximately twice as much as you'll need for the gevulde koeken. You'll be able to freeze the leftovers.

Zest the lemon.

2

Add the almonds, sugar, almond extract, and lemon zest into your food processor.

Pulse until you see no more big pieces of almond; it should look like almond meal. Do not over process it, it can turn into almond butter.

3

Add the egg and keep pulsing until everything is fully combined.

4

Remove it from the food processor, and form it into a ball. Wrap it with cling film, and let it sit in the fridge for at least an hour.

If you don't want to use the almond extract, you can omit it, and let the almond paste sit in the fridge for at least 2 days.

Making the dough
5

Zest the lemon

6

With a mixer, cream the butter, sugar, lemon rind, and salt together until fully combined.

7

Add the milk and egg, and mix them thoroughly.

8

Mix the baking powder into the flour.

9

Add the flour and baking powder, and mix until it's combined into a dough. You do not want to overwork it, which is why I often finish this by hand. You'll know it's done when the dough doesn't stick to your hands anymore.

10

Wrap the dough in cling film, and store it in the fridge for at least an hour.

Making the filling
11

Break the almond paste into small pieces, add the egg yolk, and water. Using your hands, or a mixer, mix it until everything is fully incorporated. It will be sticky!

12

Divide the filling into 12 even pieces, and roll them into balls.

Cover with cling film, and set in the fridge for 30 minutes.

Dividing the dough
13

After the dough is done resting, divide it into 12 equal portions. Roll them in balls.

14

Let them rest in the fridge for 15 minutes.

Assembling
15

Grease the muffin pan, and dust with flour.

16

Preheat your oven to 180ºC (350F) non-convection.

17

Roll each dough ball out until it's a big enough circle to completely cover one almond paste ball.

18

Wrap the dough around the almond paste, making sure there are no gaps.

19

Put the filled dough ball, seam down, in the muffin pan.

20

Repeat for all other dough, and almond paste balls.

21

Using a cup, flatten the filled dough balls. Fix any cracks by simply pinching them with your fingers.

22

Mix the egg yolk with the milk, and beat it until it's loose.

23

Put a blanched almond in the center of each rondo.

24

Brush the tops with the eggwash you've made.

Baking
25

Put the pan in the center of the oven.

26

Bake the rondo's for 25-30 minutes, or until they're golden brown.

If your oven has hot spots, you may want to rotate the pan halfway through.

27

Let the pan cool on a rack for 5-10 minutes, then remove the rondo's from the pan, and let them cool completely on a rack.

Rondo’s: Buttery Cookie Filled with Homemade Almond Paste

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