Filled speculaas

How to make filled speculaas?

1. Make the almond paste: mix 200 g almond flour, 200 g caster sugar, 1 beaten egg and the zest of 1 lemon until combined. Cover the paste with plastic wrap and chill for at least 1 hour. Cold paste is easier to shape and won’t run out during baking.
2. Make the speculaas dough: sift 300 g plain flour, 150 g light brown sugar, 2 tsp speculaas spice, 1 tsp baking powder and a pinch of salt into a large bowl. Add 150 g cold butter in cubes and rub it into the flour mixture with your fingertips until you get a crumbly dough. Add 2 tbsp whole milk and knead briefly until a cohesive dough forms. Flatten into a disc, wrap in plastic wrap and chill for at least 1 hour. Chilled dough tears less and rolls out much more evenly.
3. Preheat the oven to 175°C (conventional) or 160°C (fan). Line a baking sheet with parchment paper.
4. Divide the dough into two equal pieces. Roll the first piece out on a lightly floured surface to a rectangle of about 30 x 20 cm and 4 mm thick. Even thickness is important: too thin and the crust becomes brittle, too thick and the dough stays raw around the filling.
5. Place the rolled sheet of dough on the prepared baking sheet. Spread the almond paste over the dough leaving 1.5 cm free around the edges. Press the paste evenly with damp hands into a layer about 1 cm thick.
6. Roll the second piece of dough out to the same size as the first. Carefully lay this sheet over the almond paste. Press the edges firmly with a fork or your fingers so the filling is well sealed and won’t leak during baking.
7. Brush the dough lightly with the beaten egg for a glossy finish. Scatter the sliced almonds evenly over the surface and press them in lightly so they stay in place while baking.
8. Bake the filled speculaas for 30 to 35 minutes in the preheated oven until the dough is golden brown and feels firm. Check after 28 minutes to make sure the edges aren’t getting too dark. If they are, loosely cover the surface with foil so the inside can finish cooking.
9. Let the speculaas cool completely on a rack before cutting. Warm speculaas is crumbly and the filling is still soft. After cooling, slice into neat rectangular pieces with a sharp knife.