Gevulde speculaas (Dutch almond paste filled speculaas cookies)
The best filled speculaas are the ones you make at home! In my case, this should include a not too thick layer of almond paste, but this is up to you.
Servings: 16 portions
20 x 20 cm baking pan (8 x 8 inch)
Ingredients
Cookie dough
- 300 grams self-rising flour
- 150 grams dark brown sugar
- 5 tsp speculaas spice mix
- Pinch of salt
- 125 grams butter cold
- 6-8 tbsp milk
Filling and decoration
- 300 grams almond paste
- 1 egg
- Milk for brushing
- Half almonds for garnish
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.
How to store
In an airtight container for at least a week outside the refrigerator. In the freezer up to 3 months.