Preparation

Day before you need it

​

Place the buttermilk in a container 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 into a dough.
Divide dough in half and wrap both parts in plastic wrap and refrigerate overnight.

Next day:

Preheat the oven to 180 degrees.
Grease the baking tin.

Roll out half of the dough on a lightly floured countertop and line the baking tin with it, including the raised edges.

Divide almond paste into pieces over the base and gently press it evenly with your fingers or fork. Roll out the other half of the dough on a lightly floured countertop and cover the almond paste with it. Press it well!

Brush the top with beaten egg and sprinkle some almond shavings over it.

Bake the filled gingerbread for 30 minutes until brown and done.

​

Let the speculaas cool in the mold and release it from the mold.

​

That will be delicious!

KPJ/07feb18