Gevulde Speculaas: Dutch Spiced Cookies
Gevulde Speculaas is a traditional Dutch cookie. Layers of ginger-cinnamon cookie decorated with almonds encase a soft, flavorful almond paste center.
- Serves: 12 persons
- 4cups/600 g amandelspijs (almond paste)
- 3 ⅔cups/400 g self-rising flour
- 1cup donkerbruine basterdsuiker (or 200 g cane sugar)
- ⅞cup/200 g butter
- 4-6 tablespoons milk
- 7teaspoons speculaaskruiden (or pumpkin pie spice)
- 1teaspoon baking soda
- Zest of 1 orange (finely grated)
- 1egg white (beaten)
- Garnish: flaked or slivered almonds
Step 1Make the almond paste and set aside. In a separate bowl, mix together the rest of the ingredients and knead (you may use a mixer with a dough hook attachment for this). You should be able to shape the dough into a ball without it sticking to your hands. Cover the dough ball with plastic wrap and set aside for an hour. This allows the spices to work their magic.
Step 2Preheat the oven to 347 F (175 C). Line 2 cookie sheets with parchment paper. Halve the dough and press into an even, flat layer on the parchment paper of both cookie sheets. Spread an even layer of the almond paste on top of one of the layers. Now gently invert the other layer on top of the almond paste and peel away the parchment paper.
Step 3Brush with egg white and sprinkle almonds on top. Bake for about 30 to 35 minutes, or until you can see that the almonds are caramelizing and the cookies are turning a slightly darker shade of brown. Allow to cool on a cooling rack for about 10 minutes and then slice into rectangles with a serrated knife. Now allow to cool further.