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Filled speculaas with a fresh accent

About the recipe

Enjoy the rich flavours of traditional filled speculaas with a surprisingly fresh accent that makes it complete! Perfect with a cup of tea on a cosy autumn evening.

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Servings:

12 to 16 pieces

Region:

Europe

Kitchen:

-

Working hours:

30 min

Total preparation:

1 hour (in 2 days)

Course/dish:

Baking

M, f, v or v

Veggie

Material:

Oven

Season:

Autumn

Complexity:

Simple

Ingredients and supplies

  • 250 g flour
  • 125 g brown caster sugar
  • 125 g butter
  • 20 g speculaas spices
  • 2 g salt
  • 2 g baking powder
  • 25 ml buttermilk
  • 500 g almond paste
  • 1 egg
  • 2 tbsp almond flakes

Also needed:

  • food processor
  • hand mixer
  • plastic film
  • baking tin with loose base 25 x 25 cm

Prep-work

Day before you need it

  • Put the buttermilk in a bowl and dissolve the salt in it.
  • Take a mixing bowl and add the flour, gingerbread spices and baking powder.
  • In another bowl, beat the butter until fluffy with a hand mixer and add the sugar and buttermilk.
  • Add the flour mixture and knead with your hands until it forms a dough.
  • Divide dough in half and wrap both parts in plastic wrap and place in the refrigerator overnight.

Preparation

Next day:

  • Preheat the oven to 180 degrees.
    Grease the baking tin.
  • Roll out half of the dough on a lightly floured work surface and line the baking tin with it, including the raised edges.
  • Divide almond paste into pieces over the base and press it gently with your fingers or fork evenly. Roll out the other half of the dough on a lightly floured work surface and cover the almond paste with it. Press it down well!
  • Brush the top with beaten egg and sprinkle some almond flakes over it.
  • Bake the filled speculaas for 30 minutes until brown and cooked through.

Allow the speculaas to cool in the mold and then remove it from the mold.

That will be delicious!

KPJ

​

7 februari 2018

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