Dutch gevulde speculaas

Preparation – 15 minutes + waiting time

The dough for the 'speculaas' is the best if you refrigerate it overnight. The flavour of the spices will enhance, but it's not necessary. You can knead the dough by hand of use a standmixer.  

Combine baking powder with flour, but you can also use self-rising flour instead. Add the 'speculaaskruiden', a pinch of salt and brown caster sugar. Divide the butter into cubes and gradually add them while you keep on kneading.

Add an egg yolk and 2 tablespoons milk and knead until it's a dough ball. Wrap with cling film and keep in the fridge.

If you want to make your own almond paste, you can do this while the dough is resting. Also wrap the almond paste with cling film and keep in the fridge until it's ready to use.  

Finishing the Dutch gevulde speculaas – 45 minutes

Pre-heat the oven to 160 degrees celsius or 320 degrees fahrenheit. You can bake the gevulde speculaas in all kinds of variations, round in a spring form or rectangle in a large oven dish or on an oven tray.

The edges will be a bit thinner and crunchier if you make the cookie on the oven tray. Divide the dough in 2 equal parts and roll them out until they fit inside the oven dish or tray.

It's best to place the dough in between 2 sheets of parchment paper, because the dough is quite sticky. Also roll out the almond paste until it fits in the middle of the dough, but leave the edges free.

Add the second layer of dough on top and press the edges well. Divide the almonds on top. Combine the second egg yolk with a bit of milk and use a whisk to coat the top of the cookie with the egg wash.

Bake the cookie in about 25 to 30 minutes, the exact time depends on your oven and the thickness of the cookie. Let it cool off slightly and divide into cubes or triangles. Enjoy!