This cookie is known under some different names. Most often you know rondo’s, but some people call them ‘Amsterdammertje’. When they are in their elongated form, they’re suddenly called kano’s! Rondo’s go perfectly with a cup of tea on the couch, preferred with a nice soft blanket for that autumn feel. You can buy them in the supermarket, but making them yourself is much more fun! This recipe was made by Rutgerbakt, but we’ve changed a few things (and translated it for you). Although we didn’t come up with this recipe ourselves, we’ve used it before for some wonderful baking adventures 😊

Photo by Rutgerbakt

Needed for 10-12 cookies
– 225 gr butter (room temperature)
– 150 gr white caster sugar
– zest of ½ lemon
– ¼ tsp salt
– ½ egg (room temperature, beaten)
– 300 gr flour
– 2 tsp baking powder

– 275 gr almond paste (not almond butter 😉)
– ½ egg
– 1 Tbsp water

Further needed
– butter (for greasing the pan)
– flour (to dust the worktop)
– 1 egg, beaten
– 30-36 white almonds (for garnish)
– Rondorings or a cupcake tin

Put the butter, caster sugar, lemon zest and salt in a bowl. Mix this with your hands or a mixer with dough hooks. Thereafter, mix it with the half egg. And as the last step for mixing the dough, add the flour and baking powder. Put the dough in saran wrap (or similar) and let it rest for at least 1 hour in the fridge.

Preheat the oven to 190°C en and grease 10-12 rondorings (6-7 centimeter diameter) or the cupcake tin with butter. If you’re using rondorings, place them on a baking sheet covered with baking paper.

Mix the almond paste with half an egg and the water to make a smooth paste.

Take your dough out of the fridge, knead it shortly and roll it out on a lightly floured worktop until it is about 4 millimeters thick. Using this dough, make circles that are big enough to cover the bottom and half the side of your chosen tin/rings. The dough that is left over, you can use again by kneading it into a ball and rolling it out again until you have the necessary 10-12 circles. Line all the rings or all the spaces in your tin and press it down well. Put the almond paste in your tin/rings and make sure every cookie has about the same amount.

Take the leftover dough and make circles that are big enough to cover the top of your cookie. Place these on your almond paste and lightly press them. Brush the top with the beaten egg and place 3 white almonds on top, press these into the dough.

Bake the cookies in about 23 to 28 minutes until golden brown and cooked through. Now the hardest part: let them cool about 15 minutes before removing them from their tin/rings. You can cool them down further on a baking grid (or eat a warm cookie!) 😍.

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