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COMBINE flour and sugar in the bowl of your stand mixer and start to mix on medium speed. CUT the butter into smaller pieces and add those slowly to the mixer.
ADD both eggs into a small bowl and use a fork to whisk them well. ADD about 1/4th of the eggs to the stand mixer and keep the leftover eggs aside.
Your dough should be firm and can be shaped into a ball, if it's too dry you can add a little bit of water. WRAP the dough with cling film and let it rest in the refrigerator for about half an hour.
PRE-HEAT the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Now for the filling, knead the marzipan with your hands so it becomes softer and smoother. Now add a little bit of the leftover eggs to the marzipan and knead until it's smooth.
Use lemon zest to make the marzipan a bit more flavorful. The rest of the egg will be used for brushing the cookies. Use your rolling pin to roll out the dough until it's about 0,5 cm (0,2 inches) thick.
Use the round cutter to create 18 equal circles. Use an ice cream scoop or 2 regular spoons to divide the marzipan onto 9 of the dough rounds. PRESS the marzipan a bit flat and cover with another piece of dough.
Use a fork to create a pattern on the sides of the cookies. ADD about 1 tablespoon of water to the egg and BRUSH the cookies with it. Then garnish with almonds and brush the cookies again.
BAKE the cookies for about 10 to 12 minutes, or until the Dutch gevulde koeken are beautifully golden brown. Enjoy!