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Gevulde speculaas recipe

Gevulde speculaas

Gevulde speculaas is, without a doubt, one of my favorite Dutch sweet treats. A crisp, spiced cookie base flavored with a rich almond filling.
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Preparation15 minutes
Cook time30 minutes
Total time45 minutes
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Ingredients

20 portions
  • 500 gram almond paste
  • 250 gram self-raising flour
  • 150 gram dark brown caster sugar
  • 125 gram butter (cold and cut into pieces)
  • 15 gram gingerbread spices (or pumpkin spice)
  • 4 tbsp milk
  • 2 tbsp almond flakes
  • 2 eggs
  • pinch of salt

Equipment

  • 20 x 20 cm / 8 x 8 inch square baking tin (or similar)

INSTRUCTIONS (how to make this recipe):

  • Put the flour, sugar, butter, spices, milk and salt in a large bowl. Knead by hand or with a hand mixer until you have smooth dough.
  • Divide the dough into two equal parts. Wrap in cling film and leave to stiffen in the refrigerator for a while.
  • Preheat the oven to 175 degrees Celsius / 345 Fahrenheit with top and bottom heat.
  • Beat two eggs in a small bowl. Crumble the almond paste into a bowl and knead in three quarters of the beaten eggs.
  • Roll out the two pieces of speculaas dough on a floured work surface to make two equal-sized slices.
  • Place one slice of the speculaas dough in a greased or lined baking tin, or simply on a baking tray. Spread the almond paste mixture over it. Place the second slice of dough on top.
  • Brush with the remaining beaten egg and sprinkle with the almond flakes.
  • Bake in the oven for approx. 30–35 minutes. Leave to cool for at least half an hour. Enjoy!
Nutrition information per portion
Calories: 249kcal | Carbohydrates: 29g | Proteins: 5g | Fats: 13g | Saturated fats: 4g

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