AI-generated image
Gevulde speculaas
Almond-filled spiced pastry
Gevulde speculaas: Dutch spiced pastry filled with almond paste for Sinterklaas
Gevulde speculaas is a Sinterklaas favourite in the Netherlands from November to 5 December: a thick layer of almond paste baked between two layers of buttery, brown-sugar speculaas dough full of cinnamon, nutmeg, clove and ginger, decorated with blanched almonds and cut into squares. It is rich and best with a cup of coffee or hot chocolate. Chef's tip: make the almond paste a day ahead and let the dough rest overnight too, so the spices mellow and the layers bake evenly.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the speculaas dough
- 10 ½ oz self-raising flour
- 6 ½ oz soft dark brown sugar
- 7 oz cold butterdiced
- 1 pinch salt
- 2 tbsp milk
For the almond paste
- 7 oz ground almonds
- 7 oz caster sugar
- 1 egg
- 1 lemonzest only
To finish
- 1 eggbeaten
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix 7 oz ground almonds, 7 oz caster sugar, 1 egg and 1 lemon to a firm paste. Wrap and chill overnight.
Step 2: Rub 7 oz cold butter into 10 ½ oz self-raising flour, 6 ½ oz soft dark brown sugar, 3 tsp speculaas spice (cinnamon, nutmeg, clove, ginger, cardamom, white pepper) and 1 pinch salt, add 2 tbsp milk and knead to a dough. Wrap and chill overnight.
10 minStep 3: Heat the oven to 350°F (300°F fan). Butter a 24 cm square tin. Press half the dough evenly into the base.
Step 4: Roll the almond paste between two sheets of baking paper to a 24 cm square and lay it on top. Roll the rest of the dough the same way and lay it on top, pressing the edges.
15 minStep 5: Brush with 1 egg and press 16 blanched almonds in 4 rows of 4. Bake for 40–45 minutes, until deep golden-brown and firm. A common mistake is a soft middle: give it the full time, as the almond paste needs to set.
45 minStep 6: Cool in the tin, then cut into 16 squares.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 36 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gevulde speculaas take?
- About 85 minutes in total: 40 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of self-raising flour?
- Plain flour + 2 tsp baking powder per 150g (1 cup).
- What can I use instead of soft dark brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.