Gevulde speculaas
Gevulde speculaas is a delightful Dutch dessert that features a spiced shortcrust pastry filled with a rich almond paste. This traditional treat is often enjoyed during festive occasions, offering a perfect blend of warm spices and nutty flavors that make it a beloved favorite.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Dutch
Ingredients
- 300 g self-raising flour
- 150 g brown sugar
- 10 g speculaas spice mix
- 1 g salt
- 125 g butter
- 10 ml milk
- 300 g almond paste
- 1 pcs eggs
- 1 ml milk
- 1 pcs almonds
Instructions
- In a bowl, combine the self-rising flour, sugar, speculaas spice blend, and salt.
- Incorporate the butter into the dry mixture.
- Add 6 tablespoons of milk to the bowl.
- Work the mixture until it forms a solid ball of dough.
- If the dough seems too rigid, incorporate additional milk as necessary.
- Wrap the dough in plastic wrap.
- Place the covered dough in the refrigerator for a night.
- In a different bowl, blend the almond paste with half of the whisked egg.
- Thoroughly knead the almond paste mixture.
- Divide the chilled dough in half.
- Roll out one half into a square measuring 20 x 20 cm.
- Transfer the rolled-out dough into a baking dish lined with parchment paper.
- Evenly distribute the almond paste mixture over the surface of the dough.
- Roll out the second half of the dough.
- Place the rolled-out dough atop the almond paste layer.
- Apply the remaining beaten egg on the surface of the dough.
- Decorate the top with almonds.
- Brush another layer of egg wash over the top.
- Bake the filled speculaas for 40 minutes at 180°C/350℉.
- Assess if it's fully cooked and take it out of the oven.