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Home Gevulde speculaas met amandelspijs

Sinterklaas Christmas Dutch pastry Holidays Classic Vegetarian

Filled speculaas is one of those recipes where the aroma in the kitchen instantly puts you in a good mood. The combination of spiced speculaas dough and sweet almond paste works so well because the flavors keep each other in balance: the dough is dry and aromatic, the filling soft and almond-y. For this recipe you make both the dough and the almond paste yourself, so you know exactly what goes into them. If you have the right baking equipment on hand, this recipe is easier than it looks. Makes one full baking tin and is lovely to share.

x_ckl_recipe_markerFilled speculaas with almond paste Filled speculaas is the classic Dutch cookie at its best: crunchy spiced speculaas on the outside and a creamy layer of almond paste inside. Perfect for the holidays or simply as a treat with coffee. How to make filled speculaas with almond paste? Pastry Dutch 16 pieces 30 min 30 min 95 min

Make the almond paste first. In a mixing bowl combine the ground almonds with the caster sugar. Add the egg, the grated lemon zest and a pinch of salt. Knead briefly until a smooth, pliable mass forms. Wrap the paste in plastic wrap and chill for at least 30 minutes. This allows the flavors to meld and makes the paste easier to shape.
Make the speculaas dough. Put the flour, light brown sugar, speculaas spice, baking powder and salt in a mixing bowl. Add the cold butter in cubes and rub it in with your fingertips until the mixture is crumbly. Add the milk tablespoon by tablespoon and knead quickly until a cohesive dough forms. The less you knead, the shorter and crumblier the result. Wrap the dough and let it rest in the fridge for 30 minutes.
Preheat the oven to 175°C (conventional oven). Grease a rectangular baking tin of about 20x30 cm and line it with parchment paper.
Divide the dough into two equal portions. Roll out the first half on a lightly floured surface into a rectangle that fits exactly in the bottom of the tin, about 3 to 4 mm thick. Carefully place the dough in the tin and press it well along the edges.
Take the almond paste out of the fridge and roll it out as well into an even layer the same size as the dough base. Place the paste on the dough in the tin and press it down lightly. An even layer ensures a fair share of paste in every slice after baking.
Roll out the second half of the dough the same way and place it as a lid over the almond paste. Press the edges firmly together so the filling doesn't leak during baking. Brush the surface with beaten egg for a nice golden brown color. Press a few flaked almonds into the dough for decoration, if you like.
Bake the filled speculaas for 30 to 35 minutes in the preheated oven until golden brown and cooked through. The dough will feel firm but remain soft inside. Pierce the center with a wooden skewer: if it comes out dry, the cookie is done.
Let the filled speculaas cool completely in the tin before cutting. The almond paste needs time to set, otherwise everything will crumble. After cooling, cut into bars or squares and serve on a nice platter.

Sinterklaas Christmas Dutch pastry Holidays Classic Vegetarian 300 g all-purpose flour 175 g cold unsalted butter, in cubes 150 g light brown sugar 2 tbsp speculaas spice 1 tsp baking powder a pinch of salt 3 tbsp whole milk 1 egg (for the dough) 1 egg, beaten (for brushing) 200 g ground almonds 200 g caster sugar 1 egg (for the almond paste) 1 tsp grated lemon zest a pinch of salt (for the almond paste) 30 g flaked almonds (for decoration) Mixing bowl Rolling pin Rectangular baking tin (approx. 20x30 cm) Parchment paper Plastic wrap Pastry brush Wooden skewer Baking bakken Baking molds baking-tins Baking Mixing Bowl baking-mixing-bowl Doughrollers rolling-pin Cookinglife Baking bowl / Mixing bowl - Stainless steel - ø 24 cm Cookinglife ["Baking bowl"] ASA Selection Cake plate Grande ø 35.5 cm Asa Selection ["Taartplateau"] Birkmann Cake Mould/ Baking Mould/ Quiche Mould Premium Baking Flan ø 30 x 4.5 cm Birkmann Taartvorm, Quichevorm Hendi Whipped Cream Dispenser Stainless Steel 1 Liter + Whipped Cream Chargers 10 pieces Hendi Slagroomspuit Monchou cake foodies-monchou-taart Fluffy American pancakes with mixed berry compote foodies-fluffy-american-pancakes-met-bosvruchtencompote Easter cake with lemon curd and fresh berries foodies-paastaart-met-lemoncurd-en-verse-bessen Roasted duck breast with orange glaze and Christmas vegetables foodies-geroosterde-eendenborst-met-sinaasappel-glaze-en-kerstgroenten

Recipe

Filled speculaas with almond paste

Filled speculaas is the classic Dutch cookie at its best: crunchy spiced speculaas on the outside and a creamy layer of almond paste inside. Perfect for the holidays or simply as a treat with coffee.

Course	Pastry
Kitchen	Dutch
Servings	16 pieces

Preparation time

Preparation time	30 min
Cooling time	30 min
Total	95 min

Equipment

Mixing bowl
Rolling pin
Rectangular baking tin (approx. 20x30 cm)
Parchment paper
Plastic wrap
Pastry brush
Wooden skewer

Ingredients

300 g all-purpose flour
175 g cold unsalted butter, in cubes
150 g light brown sugar
2 tbsp speculaas spice
1 tsp baking powder
a pinch of salt
3 tbsp whole milk
1 egg (for the dough)
1 egg, beaten (for brushing)
200 g ground almonds
200 g caster sugar
1 egg (for the almond paste)
1 tsp grated lemon zest
a pinch of salt (for the almond paste)
30 g flaked almonds (for decoration)

How to make filled speculaas with almond paste?

Make the almond paste first. In a mixing bowl combine the ground almonds with the caster sugar. Add the egg, the grated lemon zest and a pinch of salt. Knead briefly until a smooth, pliable mass forms. Wrap the paste in plastic wrap and chill for at least 30 minutes. This allows the flavors to meld and makes the paste easier to shape.
Make the speculaas dough. Put the flour, light brown sugar, speculaas spice, baking powder and salt in a mixing bowl. Add the cold butter in cubes and rub it in with your fingertips until the mixture is crumbly. Add the milk tablespoon by tablespoon and knead quickly until a cohesive dough forms. The less you knead, the shorter and crumblier the result. Wrap the dough and let it rest in the fridge for 30 minutes.
Preheat the oven to 175°C (conventional oven). Grease a rectangular baking tin of about 20x30 cm and line it with parchment paper.
Divide the dough into two equal portions. Roll out the first half on a lightly floured surface into a rectangle that fits exactly in the bottom of the tin, about 3 to 4 mm thick. Carefully place the dough in the tin and press it well along the edges.
Take the almond paste out of the fridge and roll it out as well into an even layer the same size as the dough base. Place the paste on the dough in the tin and press it down lightly. An even layer ensures a fair share of paste in every slice after baking.
Roll out the second half of the dough the same way and place it as a lid over the almond paste. Press the edges firmly together so the filling doesn't leak during baking. Brush the surface with beaten egg for a nice golden brown color. Press a few flaked almonds into the dough for decoration, if you like.
Bake the filled speculaas for 30 to 35 minutes in the preheated oven until golden brown and cooked through. The dough will feel firm but remain soft inside. Pierce the center with a wooden skewer: if it comes out dry, the cookie is done.
Let the filled speculaas cool completely in the tin before cutting. The almond paste needs time to set, otherwise everything will crumble. After cooling, cut into bars or squares and serve on a nice platter.

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The quality of the almond paste stands or falls with the almonds. Prefer freshly ground almonds or grind them yourself in a food processor for the best flavor. Homemade paste has no preservatives and therefore tastes noticeably richer than the ready-made variety. Make sure the dough is really cold before you roll it out: cold dough tears less easily and holds its shape better in the oven. Press the dough edges firmly together and ensure the filling isn't right at the edge, otherwise the paste will leak out during baking.

Store filled speculaas well wrapped at room temperature for up to five days. The flavor actually improves on the second day as the speculaas spices continue to infuse the dough. Want to vary it? Add a small splash of almond extract or a pinch of cardamom to the paste for extra depth. You can also replace part of the ground almonds with ground hazelnuts. If you prefer a spicier speculaas, add an extra half teaspoon of speculaas spice to the dough. Freezing is possible as well: wrap the cooled pieces tightly and freeze for up to two months.