Gevulde Speculaas: Dutch Almond Paste Filled Spice Cookies

Cuisine Dutch
Course Dessert, Snack
Servings 16 Pieces
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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Learn to make “Gevulde Speculaas,” deliciously rich almond paste wedged between two layers of spiced cake or cookie!! The warm spiced flavors of the cookie layers, and the almond taste of the filling, pair so well together. For me, those are the flavor of winter and the holidays!! If you like speculaas (or speculoos) and almonds, you will definitely enjoy this delicious treat!

While you can find gevulde speculaas year-round, it is considered a holiday treat!! I remember getting these at my grandparents’ house for Sinterklaas. I (as do most Dutchies, it seems) absolutely love almond paste, and speculaas… so these cookies are just the perfect combination of both of them!! The flavors go SO well together. 

Learn to make "Gevulde Speculaas," deliciously rich almond paste wedged between two layers of spiced cake or cookie!! The warm spiced flavors of the cookie layers, and the almond taste of the filling, pair so well together. For me, those are the flavor of winter and the holidays!! If you like speculaas (or speculoos) and almonds, you will definitely enjoy this delicious treat!

Ingredients

Almond Paste

  • 250 g Blanched and skinned almonds
  • 250 g Sugar
  • 1 Egg
  • 0.50 tsp Almond Extract
  • 0.5 Lemon

Dough

  • 150 g Unsalted Butter At room temperature
  • 145 g Brown sugar
  • 270 g Self-rising flour
  • 35 ml Milk
  • 25 g Speculaaskruiden
  • 1 pinch Ground anise
  • 0.50 tsp Salt

Filling

  • 500 g Almond paste
  • 1 Egg yolk
  • 1 tbsp Water

Finishing Touches

  • 1 Egg
  • 1 tsp Milk
  • Blanched and skinned almonds

NUTRITION

Nutrition Facts
Gevulde Speculaas: Dutch Almond Paste Filled Spice Cookies
Amount per Serving
Calories
478
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
53
mg
18
%
Sodium
 
93
mg
4
%
Potassium
 
261
mg
7
%
Carbohydrates
 
56
g
19
%
Fiber
 
4
g
17
%
Sugar
 
37
g
41
%
Protein
 
9
g
18
%
Vitamin A
 
291
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
123
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer

Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.

Instructions

Make Almond Paste

  • Carefully zest the lemon, and make sure that you only take the yellow, and none of the white pith.
  • Add the almonds, sugar, and lemon zest in the bowl of a food processor.
  • Pulse until you see no more pieces of almond, and the texture of the mixture feels like sand. You don't want to over-process this because it will turn into almond butter.
  • Add the egg and almond extract, and pulse until it comes together, and you can easily form a ball from it.
  • Wrap the almond paste in plastic wrap, and store in the fridge for at least [cooked-timer minutes=60]1 hour[/cooked-timer]

Make the Dough

  • Whisk together the flour, salt, ground anise, and speculaaskruiden.
  • Add the butter, brown sugar, and milk, and mix until is comes together.If it seems to dry, add a little bit of water or milk (½tsp) and mix. Repeat until it comes together.The texture you're looking for is soft playdough.
  • Wrap in plastic wrap, and let rest in the fridge for at least [cooked-timer minutes=60]1 hour[/cooked-timer]

Make the Filling

  • Note: The almond paste you've made yields more than you need for the two kerststol loaves. However, It freezes really well, I put it in a ziptop baggie, and press it flat. This makes it freeze and thaw really quickly. We use almond paste for many different recipes, so I always have some in the freezer.After the almond paste has rested, break the amount you need into small pieces in a bowl, and add the egg yolk and water. Using your hands, or a hand mixer, mix until fully combined.
  • Divide the filling into two balls, and roll them both out to be approximately 18x18cm (7x7 inch) squares.
  • Stack both squares on top of each other, and press them together.
  • Wrap in plastic wrap, and let rest in the fridge until you need them.

Rolling out the dough

  • Line the baking dish with two strips of parchment paper. This will aid in removing the gevulde speculaas later!
  • Divide the dough into two balls, one that is ⅔ of the total, and one that is ⅓.
  • Roll the larger ball out until it's large enough to cover the bottom, and go up the sides.For ours, that is approximately 30x30cm (12x12").
  • Lay the rolled-out dough in the baking dish, and make sure that it goes up the sides. If it rips or tears while doing it, the dough is pliable enough to just fix it.
  • Add the almond paste to the baking dish, and push it into the corners and edges.
  • Fold the edges of the dough over on top of the almond paste.
  • Roll the second ball of dough out for 5mm (¼"). It should be large enough to cover the exposed almond paste. It doesn't have to go edge-to-edge of the baking dish.
  • Put the dough on top of the almond paste, and pinch to seal the bottom sheet and top sheet of dough together.

Finishing Touches and Baking

  • Preheat the oven to 180ºC (350F) in non-convection mode
  • Beat together the egg and milk, and brush it on top of the dough.
  • Decorate the top of the dough with almonds. Once it's baked, I typically will cut this into 5x5cm (2x2") squares, so at this stage, I'll place one almond every 5cm, so that every square has 1 almond in the center of it.
  • When the oven is preheated, put it in on the center rack of the oven.
  • Bake for 35 to 40 minutes.

Recipe How-To Video

Private Notes

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