Gevulde Speculaas (© Mark Pruim)
SPECULAAS SPICES MIX
mix ground:
90 g cinnamon
30 g nutmeg
30 g cloves
10 g white pepper
10 g anis
10 g coriander
5 g ginger
5 g cardamom
ALMOND PASTE
150 g ground almonds
150 g sugar
1 egg
zest of a lemon plus 1 or 2 tbsp juice (optional)
mix ingredients, taste increases when put in container in fridge for a few days, but you can also use it directly (you can keep the paste in fridge for up to 3 weeks)
SPECULAAS DOUGH
1,5 cup / 200 g all-purpose flour
0,5 cup / 100 g brown sugar
100 g butter
15 g speculaas spices mix
1 tsp baking powder
pinch salt
(square) baking pan 8″ or 20 cm
decoration: appr. 16 almonds, egg (lighty beaten)
- preheat oven: 175C/350F, grease baking pan
- mix all ingredients for dough to a smooth ball (it’s good if it stays crumbly as you will press it into the pan and it will become more firm then)
- divide in two UNEVEN parts, press the smallest part into an even layer in the pan
- put the almond paste on top of the dough, make even layer but stay about 1/4 inch away from the sides
- press the rest of the dough on top of the almond paste into an even layer, esp. on the sides where it touches the bottom layer
- smoothen the top with a wet spoon (or fingers), paint with some beaten egg, put the almonds in as decoration and paint with egg again
- bake in middle of oven in about 35 minutes, cut AFTER cooling in (16) squares
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