gevulde spekulaas

The regular spekulaas has been made. Tomorrow it's time for the gluten free gevulde spekulaas.

Dear Tim tells Santa it looks like a mudflat. He will not have any.

Santa.

Here the recipe, just in case ...

Keep in mind that 2 batches of almond spice and 3 of dough will make 2 cookiesheets (14’x10’)of gevulde spekulaas. You will need a blender or food processor for the spice, even if you buy ground almonds.

The following recipes are for 1 batch each only.


Almond spice

150 gr. almonds, peeled
150 gr. white sugar
1 egg, beaten
ca.1/2 dl. water
bit of lemon rind (only the yellow. the white will make it bitter)

Grind almonds. Add sugar, egg, water and lemon and grind again. Store in fridge in airtight container for at least 5 days. No longer than 2 weeks.

Gevulde spekulaas

250 gr. flour
1tsp. baking powder
150 gr. brown sugar
1 1/2 tbsp. pumpkin spice (good substitute for spekulaas spices), but add a bit of white pepper
bit of salt.

Mix all this really well.

Add 175 gr. of butter, cut in pea size pieces, or smaller. .

Then, while adding 1 1/2 tbsp of milk form into a ball of dough. (Not a dark ball of doom).
Let rest overnight in fridge.
Take out and let warm up until it is manageable.

Roll dough into 1/2 cm. thick rectangle.
Cut in 2 even pieces(This is what the recipe says, but we know how all this works, right? This is where frustration starts) * Call me for tips on the transfer
Prepare cookie sheet. Put 1 piece in cookiesheet. Brush with some egg. Put almond spice on. Brush again with egg and put 2nd. piece of dough on top. Press down a bit with roller pin. Brush with egg. Put some almond halves for decoration on top and push them in a bit. Bake for 40 minutes in 350 degree oven.
Take out of oven. Let cool.Cut after complete cool down.