Q: I have been searching for a recipe for almond sponge fingers. This product is made in the Netherlands and can be bought in some supermarkets. I would love to make this as it tastes delicious. It is not the usual recipe for almond fingers with jam; it tastes like almonds and marzipan. Can anyone on your site help me find this recipe?
Sent by Margaret
Editor: Wow, these sound delicious, Margaret! I'm not familiar with them at all, though, so I am going to turn this over to the readers. Guys, have you ever made anything like this? Any good recipes?
Related: What’s the Difference? Frangipane vs. Marzipan
(Image: Margaret via email)
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That really does sound amazing... I hope someone out there knows how to make it, so I can try it too!
Oh my, I LOVE these! I believe the dutch name is gevulde kanos.
This recipe might be promising: http://www.tasteofhome.com/Recipes/Dutch-Almond-Cookies
I've also seen some recipes that use a pie crust-like dough that surrounds a filling of almond paste.
Here's another version: http://cookingdiaries.blogspot.com/2006/05/recipe-9-gevulde-koek.html
The shae is different, but I think these will be pretty close flavor-wise.
They sell them in my local grocery in the 'foreign cookie' section - and they're called Almond Filled Canoes on the package. The recipe above for gevulde-koek does look the closest - maybe instead of using two layers of dough, use one in a mould and fill with the almond paste?
Is this it? They're like what thesamanthafiles describes as marzipan encased in dough:
http://cooking-books.blogspot.com/2011/02/gevulde-speculaas-with-hazelnut-almond.html
These cookies are called kano's (oval shape) or rondo's (round shape) in dutch. I found this recipe that might be helpful. It's in dutch, but readable through google translate.
http://translate.google.com/translate?js=n&prev=_t&hl=nl&ie=UTF-8&layout=2&eotf=1&sl=nl&tl=en&u=http%3A%2F%2Fbanketbakkersparadijs.webruimtehosting.nl%2Fjoomla%2Findex.php%2Fboterdeeg-recepten-informatie%2Fkanos-of-rondos
The recipe cookingbooks found is slightly different in that it uses more spices. Gevuld speculaas is mainly eaten at the end of the year, around the Sinterklaas holiday (dec. 5th).
I hope the recipe provides the taste you remember!
Awesome, Lena Maria! I've been getting a bit interested in Dutch baking, but there's really not much on it in English. Imagine an area under-represented by cookbooks!
Luckily I can buy these at most supermarkets in Australia.
@cookingbooks, my dad's family is Dutch and I've found Dutch societies and clubs in English speaking countries sometimes have Dutch cookbooks. I have some myself.
Been able to buy these in the UK for as long as I can remember. They're called "almond fingers" here.
Actually, you might find this recipe useful: http://www.jamieoliver.com/forum/viewtopic.php?id=29311