We can only get these treats when we drive down to Los Angeles visiting our kids at UCLA six times a year. Now we can enjoy them at anytime thanks to you for sharing this wonderful recipe.😋
My childhood friends used to get this cookie from the dutch baker. I ate them all up. I have been searching where to buy these. I will try to follow your recipe. Thank you
Made them last Sunday. The recipe worked out great. I like that you get a full batch off them using a muffin tin. Less work and hassle then rolling out into "gevulde koeken". Thanks!
Hi Toine. Your recipes always make me hungry! Can you please give me the link on where to get the printed recipes. If you could let me know again if the almond paste is made up of 1 cup almond flour, 1 cup granulated sugar and an egg. Is this correct? Thanks for all your great recipes! 👍♥️
Hi Annette - you can find all my recipes here: www.toineskitchen.com/recipes. If you are using almond flour to make almond paste, you’ll need 250g of almond flour, 250g of sugar, 1 egg, zest of half a lemon, and a half teaspoon almond extract. You can omit the extract, if you have time to let the paste developer flavor in the fridge for a few days. You’ll need to make sure you weigh your almond flour and sugar, because I don’t know what the volumetric measurement is for 250g of almond flour.
After they’ve cooled off completely, store them in an airtight container. They should keep for about a week. Although they don’t last that long in our house, because they’re eaten in just a few days.
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We can only get these treats when we drive down to Los Angeles visiting our kids at UCLA six times a year. Now we can enjoy them at anytime thanks to you for sharing this wonderful recipe.😋
where do you go? i’m a ucla student and would love to try it
looks absolutely incredible
My childhood friends used to get this cookie from the dutch baker. I ate them all up. I have been searching where to buy these. I will try to follow your recipe. Thank you
You’re welcome. Let me know how they turn out
Superleuk Toine!! Ik ijk altijd met plezier naar je video's!!
Dankjewel, Shirley!
Made them last Sunday. The recipe worked out great. I like that you get a full batch off them using a muffin tin. Less work and hassle then rolling out into "gevulde koeken". Thanks!
I just tried the recipe, and they are delicious! Thank you Toine!!
Glad to hear you liked them!
🇨🇦 I can’t wait to try making them . Yum!!
Delicious recipe!
Thank you
Lekker, Toine. Bedankt weer.
Graag gedaan
Hi Toine. Your recipes always make me hungry! Can you please give me the link on where to get the printed recipes. If you could let me know again if the almond paste is made up of 1 cup almond flour, 1 cup granulated sugar and an egg. Is this correct? Thanks for all your great recipes! 👍♥️
Hi Annette - you can find all my recipes here: www.toineskitchen.com/recipes. If you are using almond flour to make almond paste, you’ll need 250g of almond flour, 250g of sugar, 1 egg, zest of half a lemon, and a half teaspoon almond extract. You can omit the extract, if you have time to let the paste developer flavor in the fridge for a few days. You’ll need to make sure you weigh your almond flour and sugar, because I don’t know what the volumetric measurement is for 250g of almond flour.
@@ToinesKitchen Dank U well! 💕
Hi. How long does it keep after baking?
After they’ve cooled off completely, store them in an airtight container. They should keep for about a week. Although they don’t last that long in our house, because they’re eaten in just a few days.
Looks so delicious! Kalau almond saya ganti dengan cashews atau kenari apakah bisa?
I’ve never done that, but I think it would work. The flavor would be completely different.
Terimakasih! I will try....
I can make with premilled almond flour maybe? (i bought a lot of almond flour and I dont really like macarons)
Yes, you can. Measure by weight, though.
Eat half? 😳 That’s just crazy talk. Two bites and that incredibly fantastic thing is gone!