How to Make Gevulde Speculaas: Dutch Almond Paste Filled Spice Cookies

ground almonds

🥗Healthier: ground walnuts

💰Cheaper: sunflower seeds

Ground walnuts provide a similar texture with less cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar richness.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

Combine cinnamon, ginger powder, ground cardamom, ground coriander seed, mace, white pepper, ground nutmeg, and ground cloves in a bowl to make speculaaskruiden.

In a large mixing bowl, whisk together the self-rising flour, brown sugar, speculaaskruiden, and salt until evenly distributed.

Add the butter, milk, and mix with a hand mixer on slow until combined, then speed up.

If the dough is too dry, add a teaspoon of water at a time until it forms a soft dough, resembling playdough.

Wrap the dough in plastic wrap and refrigerate for at least one hour.

For the filling, break the almond paste into pieces and combine with one egg yolk and one tablespoon of water using a hand mixer until it comes together.

Roll out the almond paste into two 20 by 20 centimeter (8 by 8 inch) squares, stacking them on top of each other.

Dust the work surface with flour, then roll out two-thirds of the dough into a square slightly larger than 20 by 20 centimeters (8 by 8 inches).

Line the baking dish with two strips of parchment paper for easy removal and cleanup.

Transfer the rolled dough to the baking dish, pressing it into the sides and fixing any cracks as needed.

Take the almond paste and press it into the dough in the baking dish, ensuring it reaches the edges.

Roll out the remaining dough to cover the almond paste, folding the edges over the filling.

Bake in the preheated oven until golden brown, checking for doneness after 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens