Gevulde Speculaas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the almond flour, granulated sugar, egg, lemon zest, and almond extract in a bowl.

   Ca. 5 min.

   Kokkens note: Ensure the almond flour is finely ground for a smooth paste.

2. 2

   Mix thoroughly until a firm almond paste forms, then cover and set aside.

   Kokkens note: If the paste is too dry, add a tiny bit more egg or water, a few drops at a time.

3. 3

   In a large bowl, whisk together the all-purpose flour, brown sugar, speculaas spice mix, baking powder, and salt.

   Ca. 2 min.

4. 4

   Add the cold, cubed unsalted butter to the dry ingredients.

5. 5

   Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs.

   Ca. 5 min.

   Kokkens note: Avoid overworking the dough to keep it tender.

6. 6

   Add the milk and mix until a cohesive dough forms.

   Ca. 2 min.

   Kokkens note: Do not knead the dough excessively.

7. 7

   Divide the speculaas dough into two equal portions, wrap them in plastic, and refrigerate for at least 30 minutes.

   Ca. 30 min.

   Kokkens note: Chilling the dough makes it easier to handle and prevents spreading during baking.

8. 8

   Preheat your oven to 175°C (350°F).

   Ca. 10 min.

9. 9

   Lightly grease a 20x20 cm (8x8 inch) baking pan or line it with parchment paper.

   Ca. 1 min.

10. 10

    On a lightly floured surface, roll out one portion of the speculaas dough to fit the bottom of the prepared pan.

    Ca. 3 min.

    Kokkens note: Aim for an even thickness.

11. 11

    Press the rolled dough evenly into the bottom of the pan.

    Ca. 1 min.

12. 12

    Roll the almond paste into a square that fits on top of the bottom speculaas layer, leaving a small border.

    Ca. 3 min.

    Kokkens note: You can also press it directly into shape in the pan.

13. 13

    Place the almond paste layer onto the bottom speculaas dough.

14. 14

    Roll out the second portion of speculaas dough to fit over the almond paste layer.

    Ca. 3 min.

15. 15

    Carefully place the top speculaas dough over the almond paste and gently press down to seal the edges.

    Ca. 1 min.

16. 16

    Whisk the egg yolk with a teaspoon of water to create an egg wash.

    Ca. 1 min.

17. 17

    Brush the top of the gevulde speculaas with the egg wash.

    Ca. 1 min.

    Kokkens note: This gives it a beautiful golden shine.

18. 18

    Arrange the whole almonds decoratively on top of the egg-washed surface.

    Ca. 1 min.

19. 19

    Bake for 25-30 minutes, or until the top is golden brown and cooked through.

    Ca. 30 min.

    Kokkens note: The exact baking time may vary by oven.

20. 20

    Remove from the oven and let it cool completely in the pan before slicing and serving.

    Kokkens note: Cooling is essential for the speculaas to set and prevent crumbling.