Gevulde speculaas
Spiced speculaas hugging a ribbon of almond paste — the Dutch December love story.
- Total
- 70 min
- Serves
- 4
The Netherlands' December masterpiece: spiced speculaas dough wrapped around a ribbon of almond paste, glazed with egg and studded with almonds, baked into bars that improve with a day's rest. Gevulde speculaas is what happens when a spice cabinet and a marzipan jar fall in love. Sinterklaas approves; so will anyone with coffee.
Ingredients
- 300g Self-raising Flour
- 150g Brown Sugar
- 10g Speculaas Spice Mix
- Pinch Salt
- 125g Butter
- 10 tblsp Milk
- 300g Almond Paste
- 1 Egg
- For brushing Milk
- Garnish Almonds
Instructions
- Mix the self-rising flour, sugar, speculaas spice mix and salt. Add the butter and milk and knead into a firm ball of dough. Start with 6 tablespoons of milk, if the dough is too stiff you can add more milk.
- Wrap the dough in plastic wrap and refrigerate overnight. You can process and bake it immediately, but the flavor will be much better if you let it rest.
- Mix the almond paste with half of the beaten egg and knead well. This makes it easier to work with and gives it a better and tastier texture.
- Take half of the dough and roll it out to 20 x 20 cm. Place in a baking pan lined with parchment paper. Spread the almond paste mixture evenly. Roll out the remaining dough and place on top of the almond paste.
- Brush the top with the remaining beaten egg. Garnish with almonds and top with another layer of egg wash.
- Bake the filled speculaas for 40 minutes at 180°C/350℉ (conventional oven) or until done.
Nutrition (per serving)
- Calories
- 450
- Protein
- 8 g
- Fat
- 22 g
- Carbs
- 55 g
Adapted from inlaurasbakery.com. Rewritten and re-photographed by MealIdeas.
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