Gevulde Speculaas
Gevulde speculaas is a traditional Dutch spice cookie filled with a sweet almond paste. The cookie dough is typically flavored with a blend of spices like cinnamon, cloves, nutmeg, and ginger, and is often decorated with blanched almonds. It's a popular treat, especially during the Sinterklaas and Christmas seasons.
🧂 Ingredients
- 2 cups All-purpose flour(about 250g)
- 2 teaspoons Baking powder(about 10g)
- 1 pinch Salt
- 3/4 cup Dark brown sugar(about 150g)
- 2 tablespoons Speculaas spice mix(can substitute with pumpkin pie spice)
- 1.125 sticks Butter(about 125g, softened)
- 3 tablespoons Milk(about 40ml)
- 1.67 cups Almond paste(homemade or store-bought)
- 1 large Egg(lightly whisked, for brushing)
- 1/2 cup Blanched almonds(for decoration)
👨🍳 Instructions
- 1
In a large bowl, whisk together the flour, baking powder, salt, brown sugar, and speculaas spice mix.
💡 Tip: Ensure all dry ingredients are well combined. - 2
Add the softened butter and milk to the dry ingredients. Mix until a dough forms. Do not overmix.
💡 Tip: The dough should be firm but pliable. - 3
Divide the dough into two portions, one slightly larger than the other. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
💡 Tip: Chilling the dough makes it easier to handle. - 4
On a lightly floured surface, roll out the larger portion of dough into a rectangle that fits your baking pan (typically a 9x13 inch pan or similar). Carefully transfer the dough to the pan, pressing it into the bottom and up the sides.
💡 Tip: Use a ruler to ensure even thickness. - 5
Spread the almond paste evenly over the dough base, leaving a small border around the edges.
💡 Tip: Warm the almond paste slightly if it's too stiff to spread. - 6
Roll out the second portion of dough and place it over the almond paste. Trim any excess dough and crimp the edges to seal.
💡 Tip: You can also cut the top dough into strips for a lattice effect. - 7
Brush the top of the cookie with the lightly whisked egg and decorate with blanched almonds.
💡 Tip: Press the almonds gently into the dough. - 8
Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown.
⏱️ 35-40 minutes💡 Tip: Check for doneness by inserting a toothpick; it should come out clean. - 9
Let the gevulde speculaas cool completely in the pan before slicing and serving.
💡 Tip: Cooling allows the cookie to set properly.
💡 Pro Tips
- ✓Use good quality speculaas spices for the best flavor.
- ✓Don't overwork the dough, as this can make the cookie tough.
- ✓Gevulde speculaas can be stored in an airtight container at room temperature for up to a week.
🔄 Variations
- Add chopped nuts like hazelnuts or walnuts to the almond paste filling.
- Make individual gevulde speculaas tarts or cookies.