Use this mix to make
Filled Speculaas (Gevulde Speculaas)
Ingredients
- 1 Package Koopmans Speculaas Mix
- 150g Margarine or Butter
- 1 Package Almond Paste
- 2 Eggs
- 4 Tablespoons Water
- 55g sliced almonds (optional for topping)
Kitchenware
- Baking Tin (approximately 18 x 18cm or 24cm springform tin)
- Mixer with dough hook
Prep Time: 20 minutes
Baking Time: 40 minutes
Instructions
- Place a rack in the center of the oven and preheat to 170 °C (340 °F)
- In a mixing bowl, gently combine mix with butter or margarine and 2 tablespoons of water
- Knead the dough by hand or with a dough hook on a mixer until fully combined and consistent. Place in the refrigerator.
- In a separate bowl, mix the almond paste with an egg yolk and 2 tablespoons of water.
- Grease the baking pan with spray or butter
- Remove the dough from the fridge. Knead it again and then divide into 3 equal parts.
- Cover the bottom of the pan with parts of the dough and press against the edges until approximately 2cm high.
- Spread the almond paste over the dough using the concave side of a wet spoon.
- Roll out the remaining 1/3 of dough until it is the same size as the baking pan, then place it over top of the almond paste layer.
- Brush the dough with a beaten egg. Decorate with almond slices and then brush with egg again.
- Bake for 40 minutes
Tips & Variations
- Mix chopped nut mix, chopped almonds, chocolate, or ginger into the dough
Storage
Allow the gingerbread to cool completely and then store in a sealed container for up to a week.
SpeculaasBrokken
Ingredients
175g Butter or Margarine
2 Eggs
55g Sliced Almonds (optional)
Kitchenware
- Baking Tin (approximately 18 x 18cm
- Mixer with dough hook
Prep Time: 20 minutes
Baking time: 30 minutes
Instructions
- Preheat the oven to 170 °C (340 °F)
- Gently combine the mix and butter in a mixing bowl, then add the yolk of the egg.
- Kneed the mixture by hand or with a dough hook until the dough is fully combined.
- Place the dough in the refrigerator
- Grease the baking pan with spray or butter
- Roll the dough out to approximately 1cm thick and cut into 8cm x 8cm pieces
- Place the dough slices onto the baking pan with 3-5cm of space between them.
- Brush the dough with a beaten egg, then decorate with almond slices and brush again.
- Bake for 30 minutes.