👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 9

   Let the gevulde speculaas cool completely in the pan before slicing and serving.

   💡 Tip: Cooling allows the cookie to set properly.