Delicious, soft and chewy almond filled speculaas cookies.
While regular speculaas is hard crumbly, Gevulde (filled) Speculaas is soft and chewy, with a strong almond taste from the filling. It's a holiday favourite that's sure to leave the plate almost as quickly as you put it there. Simple to make, or try our ready mix or prepacked ones if you're short on time.
|4 Cups||Amandelspijs (Almond Paste), Room Temperature Click Here for recipe|
|3 2/3 Cups||Self-Rising Flour*|
|1 Cup||Donkerbruine Basterdsuiker (1 cup of white sugar can be used as well)|
|1 Cup||Butter, Room Temperature|
|4-6 Tablespoons||Milk or Water|
|7 Teaspoons||Speculaaskruiden (Speculaas Spices) Click here for recipe|
|1 Teaspoon||Baking Soda|
|1||Egg White (Beaten)|
|Slivered or Sliced Almonds (optional, for decoration)|
*To make your own self rising flour, add 1 ½ teaspoon baking powder and 1 teaspoon salt to 1 cup all purpose flour.
- Hopefully you have made the almond paste already, since it definitely improves with time. Mix together the rest of the ingredients, except the egg white and slivered almonds.
- Preheat the oven to 350.
- Line two cookie sheets with parchment paper. Divide the dough into two equal pieces and press into an even, flat layer on the parchment paper of both cookie sheets.
- On one of the layers, spread the almond paste in a nice, even layer. Gently invert the second cookie sheet over the first one, and peel away the parchment paper.
- Brush with egg white and sprinkle almonds on top. Bake for about 30-35 minutes, or until the almonds look toasty. Cool on a wire rack for at least 10 minutes before slicing.