Gevulde speculaas

Instructions

1- Mix the self-rising flour, sugar, speculaas spice mix and salt.

2- Add the butter and milk and knead into a firm ball of dough.

3- Start with 6 tablespoons of milk, if the dough is too stiff you can add more milk.

4- Wrap the dough in plastic wrap and refrigerate overnight.

5- You can process and bake it immediately, but the flavor will be much better if you let it rest.

6- Mix the almond paste with half of the beaten egg and knead well.

7- This makes it easier to work with and gives it a better and tastier texture.

8- Take half of the dough and roll it out to 20 x 20 cm.

9- Place in a baking pan lined with parchment paper.

10- Spread the almond paste mixture evenly.

11- Roll out the remaining dough and place on top of the almond paste.

12- Brush the top with the remaining beaten egg.

13- Garnish with almonds and top with another layer of egg wash.

14- Bake the filled speculaas for 40 minutes at 180°C/350℉ (conventional oven) or until done.