Gevulde speculaas — a Dutch spiced shortcrust traybake with a generous layer of soft almond paste, glazed and studded with almonds. Warmly spiced festive comfort.
- 300g Self-Raising Flour
- 150g Brown Sugar
- 10g Speculaas Spice Mix
- Pinch Salt
- 125g Butter
- 300g Almond Paste
- 1 Egg
- For brushing Milk
- Garnish Almonds
Video
Preparation
- Mix the self-raising flour, sugar, speculaas spice mix and salt. Add the butter and milk and knead into a firm ball of dough, starting with 6 tablespoons of milk and adding more if it's too stiff.
- Wrap the dough in plastic and refrigerate overnight — you can bake it straight away, but the flavour is much better after resting.
- Mix the almond paste with half the beaten egg and knead well, which makes it easier to work with and improves the texture.
- Roll half the dough out to 20 x 20cm and place in a parchment-lined baking pan. Spread the almond paste mixture evenly over it, then roll out the remaining dough and lay it on top.
- Brush the top with the remaining beaten egg, garnish with almonds, and add another layer of egg wash.
- Bake for 40 minutes at 180°C/350°F, or until done.
