Stuffed Speculaas - Almond paste filled pastry (Gevulde Speculaas)

almond paste

🥗Healthier: cashew paste

💰Cheaper: peanut butter

Cashew paste provides a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar retains moisture and offers a lower glycemic index.

sliced almonds

🥗Healthier: pumpkin seeds

💰Cheaper: chopped walnuts

Pumpkin seeds provide crunch and are nut-free.

Prepare almond paste by mixing 125 g almond flour, 125 g sugar, and a splash of lemon juice in a bowl.

Scramble 1 egg in a mug and add half of it to the almond mixture.

Mix with a fork until roughly combined, then continue mixing by hand until it forms a ball.

Wrap the almond paste ball in plastic wrap and refrigerate overnight.

Prepare the speculaas dough by mixing 300 g flour, 150 g brown sugar, 6 g baking powder, 5 tsp speculaas spices, and salt in a bowl.

Cut 125 g cold butter into small pieces and add it to the dry mixture along with 8 tbsp milk.

Knead until a firm dough forms, then wrap it in plastic wrap and refrigerate overnight.

The next day, preheat the oven to 180 degrees Celsius (356°F).

Split the dough in half, making one half slightly larger than the other.

Roll out the larger half between wax paper or parchment paper to prevent sticking.

Place the rolled-out dough in a baking tray, ensuring it fits the tray.

Take the almond paste out of the fridge, add 20 mL of water, and mix until combined.

Spread the almond paste evenly over the dough in the baking tray.

Roll out the smaller half of the dough and place it on top of the almond paste.

Scramble the remaining egg in a mug, add a little milk, and brush some of this mixture over the top dough layer.

Optionally, sprinkle sliced almonds on top and brush with more egg mixture.

Bake in the preheated oven for 40 minutes until golden brown.

Let the stuffed speculaas cool down before cutting into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens