Dutch Gevulde Speculaas
Gevulde Speculaas is one of my favorite things to eat in fall and winter. Actually, I like to eat just about anything with speculaas spice in it…. Just for the food alone maybe that time of year is my favorite time. Speculaas is a traditional Dutch spice that’s similar to the North American pumpkin pie spice. Gevulde speculaas is a speculaas cookie filled with almond paste. I used my homemade almond paste for this recipe but you can also use store bought almond paste if that’s available in your area.
How To Make Gevulde Speculaas
You’ll need, dark brown sugar, all-purpose flour, milk, baking powder, salt, speculaas spice mix, butter, almond paste, eggs and a few halved almonds for decoration.
Sift flour, baking powder and salt into a bowl.
Add dark brown sugar.
Add speculaas spice mix.
And add just a touch of milk. Knead all ingredients thoroughly into a dough.
You should have a nice cookie dough.
Wrap the dough in clingfilm and put in the fridge for roughly 30 minutes.
Lightly whisk the eggs.
Crumble the almond paste into a bowl.
Add a little over half of the egg to the almond paste.
Mix the egg with the almond paste until fully incorporated.
Take the dough out of the fridge and divide it into two equal pieces.
Roll out both pieces into a rectangle of approximately 6 inch x 12 inch / 15 cm x 30 cm.
Transfer one of the pieces of dough onto a baking tray lined with baking paper.
Spread the almond paste mixture on the dough, make sure to leave a little space on the sides.
Take the second piece of dough and place that onto the dough with almond paste. As you can see I rolled out the second piece of dough on some clingfilm to make it easier to transfer.
Seal the almond paste by tucking in the edges of the dough.
Brush the dough with the remaining egg.
Decorate the gevulde speculaas with halved almonds. Bake in the oven for roughly 40-45 minutes, till golden.
You’ll end up with a lovely looking gevulde speculaas like this.
Cut the gevulde speculaas into cubes and serve. They can be eaten warm or cold.