Gevuld Speculaas
Indulge in the festive flavors of Gevuld Speculaas, a classic Dutch spiced cookie filled with luscious almond paste. This irresistible treat features a buttery, aromatic dough enhanced with speculaas spice mix—a warm blend of cinnamon, cloves, and nutmeg—perfectly paired with a rich, creamy almond filling. The dough, crafted with brown sugar and chilled for a tender texture, creates a golden, flaky crust that sandwiches the sweet almond layer. Topped with an elegant decoration of whole almonds and a glossy egg wash, this dessert is not only delicious but also a stunning centerpiece for your holiday table. Easy to prepare and ideal for sharing, Gevuld Speculaas is a must-bake for any occasion craving a delightful blend of spice and sweetness!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 175 grams Unsalted butter (cold, cubed)
- 150 grams Brown sugar
- 2 tablespoons Speculaas spice mix
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 1 large Egg (for dough)
- 300 grams Almond paste
- 1 large Egg (for almond paste mixture)
- 1 large Egg (for egg wash)
- 20 pieces Whole almonds (for decoration)
Instructions
In a large bowl, combine the flour, brown sugar, speculaas spice mix, salt, and baking powder.
Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the egg to the mixture and knead gently until a smooth dough forms. Divide the dough into two equal portions, wrap them in plastic wrap, and refrigerate for at least 1 hour.
In the meantime, prepare the filling by mixing the almond paste with 1 egg until smooth and spreadable.
Preheat the oven to 175°C (350°F) and grease a 20 cm (8-inch) square baking pan or line it with parchment paper.
Roll out one portion of the dough evenly and press it into the bottom of the prepared baking pan.
Spread the almond paste mixture evenly over the dough layer, ensuring it reaches all edges.
Roll out the second portion of the dough and carefully place it on top of the almond paste layer, pressing gently to seal the edges.
Beat the remaining egg and brush it over the top layer of dough. Decorate the top with whole almonds in a pattern of your choice.
Bake the Gevuld Speculaas in the preheated oven for 35–40 minutes, or until golden brown on top.
Allow it to cool completely in the pan before slicing into squares or rectangles. Serve and enjoy!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 25.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
