Gevulde speculaas
A weekend Netherlands dessert. Ready in about 1 hour 3 minutes. Difficulty: more effort.
- 23 minPrep (about)
- 40 minCook (about)
- 1 hr 3 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 8 oz self-rising flour Shopping tip: Self-rising flour (UK: self-raising).
- 4 oz brown sugar
- 3 ⅓ oz butter
- ⅓ cup + 2 tbsp milk
- 8 oz almond paste
- 1 egg
- For brushing milk
- Garnish almond
Spices & seasonings (2): speculaas spice mix, salt
- ¼ oz speculaas spice mix
- Pinch salt
How to make it
Steps in our own plain words.
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Mix the salt, speculaas spice mix, sugar and self-rising flour.
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Add the butter and milk.
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Knead into a firm ball of dough.
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Start using ¼ cup + 1 ½ tsp of milk, if your dough is too stiff can add more milk.
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Wrap the dough in plastic wrap.
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Refrigerate overnight, process.
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Bake it right away, but your flavor will be much if you let it rest.
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Mix your almond paste using half of the beaten egg.
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Knead well.
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This makes it easier to work using plus gives it a better and tastier texture.
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Take half of the dough.
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Roll it out.
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Do it to 20 x 8 inches.
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Place in a baking pan lined using parchment paper.
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Spread the almond paste mixture.
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Roll out the remaining dough.
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Place on top of the almond paste.
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Brush the top with the rest of the beaten egg.
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Top with almonds.
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Top with another layer of egg wash.
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Cook in the oven the filled speculaas for 40 min at 350°F 350℉ until done.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.