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.
Gevulde Speculaas: Dutch Almond Paste Filled Spice Cookies
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!
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 1 hour
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 1 hour
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.
I love your videos and recipes! I made the speculaasbrokken for my little Dutch group here in Tennessee, and people all enjoyed them. Today I am making a double recipe of this gevulde speculaas. It's in the oven now. I'm not Dutch, but I'm studying the language now because my daughter married a wonderful Dutch man and lives in Utrecht. We were just there in October and I ate these cookies without knowing their name. Then I discovered your site, and am so happy that I can now make it myself. I'm giving you five stars even though they still have yet to finish baking.
I’m so happy to read your comment. As a guy born and raised in Utrecht that now lives in the US, I always love hearing from others that have a connection to my hometown. When you were there, was the Domtoren already free of its scaffolding?
Yes! It's the first time I've seen it without the scaffolding. Some nearby buildings are still under construction, but it was exciting for us to see. I love Utrecht. It's such a friendly city.
I'm curious where in the US you are. Do you mind telling me?
ps: Final review of the gevulde speculaas - It's truly delicious, but I forgot the egg wash and then cooked it too long, because without the egg wash it didn't look like yours, and then I couldn't tell when it was done, so I repeatedly gave it five more minutes just to be sure. Being overnight in the Tupperware softened it up though, so I won't be embarrassed to serve it to the Dutch ladies this evening.
Questions for you: Should I keep them in the refrigerator? How long do they last? Have you ever mailed them to someone?
I have never mailed them… I keep them in an airtight container at room temperature. They do not last long enough to worry about refrigeration, typically.
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I love your videos and recipes! I made the speculaasbrokken for my little Dutch group here in Tennessee, and people all enjoyed them. Today I am making a double recipe of this gevulde speculaas. It's in the oven now. I'm not Dutch, but I'm studying the language now because my daughter married a wonderful Dutch man and lives in Utrecht. We were just there in October and I ate these cookies without knowing their name. Then I discovered your site, and am so happy that I can now make it myself. I'm giving you five stars even though they still have yet to finish baking.
I’m so happy to read your comment. As a guy born and raised in Utrecht that now lives in the US, I always love hearing from others that have a connection to my hometown. When you were there, was the Domtoren already free of its scaffolding?
Yes! It's the first time I've seen it without the scaffolding. Some nearby buildings are still under construction, but it was exciting for us to see. I love Utrecht. It's such a friendly city.
I'm curious where in the US you are. Do you mind telling me?
ps: Final review of the gevulde speculaas - It's truly delicious, but I forgot the egg wash and then cooked it too long, because without the egg wash it didn't look like yours, and then I couldn't tell when it was done, so I repeatedly gave it five more minutes just to be sure. Being overnight in the Tupperware softened it up though, so I won't be embarrassed to serve it to the Dutch ladies this evening.
Questions for you: Should I keep them in the refrigerator? How long do they last? Have you ever mailed them to someone?
I have never mailed them… I keep them in an airtight container at room temperature. They do not last long enough to worry about refrigeration, typically.