Speculaas with Almond Filling
A traditional Dutch spiced gingerbread dessert with a delicate almond filling. Crispy cookies with warm spices and a creamy center — the perfect treat for tea time.
Ingredients
- 300 g Self-rising flour
- 150 g Brown sugar
- 10 g Speculaas spice mix
- pinch Salt
- 125 g Butter
- 6 tbsp Milk
- 300 g Almond paste
- 1 pcs Egg
- to taste Almonds
Instructions
- In a large bowl, combine the flour, brown sugar, speculaas spice mix, and a pinch of salt. Add the diced butter and begin incorporating the milk in small portions, starting with 6 tablespoons. Knead the dough into a firm ball — it should be dense but pliable. Add more milk if necessary.
- Wrap the dough in plastic wrap and refrigerate for at least overnight. This will allow the spices to fully develop, and the flavor of the dish will become much brighter and more complex. It can be processed and baked immediately, but the result will be less impressive.
- In a separate bowl, mix the almond paste with half of the beaten egg and knead well. This will make the filling more pliable and improve its consistency and taste.
- Divide the dough in half. Roll one half into a 20 × 20 cm square. Place it on a baking sheet lined with parchment paper. Spread the almond filling evenly over the surface, leaving small margins from the edges.
- Roll out the remaining dough and place it over the filling, pressing the edges firmly. Brush the top layer with the remaining beaten egg. Decorate with almonds and apply a second coat of egg glaze.
- Bake the speculaas in a preheated oven at 180 °C for 40 minutes until golden brown and cooked through.