Gingerbread with Almond Paste (Gevulde Speculaas) Recipe
 
Prep time
Cook time
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This recipe screams December - gingerbread with a moist almond filling. Make this for a Christmas dessert table, or as a wonderful addition to a cookie swap.
Author:
Cuisine: Dutch
Serves: 16
Ingredients
  • 300 grams dark brown sugar
  • 500 grams all purpose flour
  • 35 gram speculaaskruiden (Dutch gingerbread spice - see recipe)
  • 250 grams butter
  • 50 grams milk
  • 5 grams baking powder
  • 1 tablespoon water
  • 1 egg
  • 3 grams salt
  • 250 grams ground almonds
  • 250 gram white sugar
  • 1 egg
  • 1 tbsp almond extract
  • Whole blanched almonds, or flaked almonds (for decoration)
  • 1 egg
  • 1 tablespoon of water
  • pinch of salt
Instructions
  1. Dump all the ingredients for the dough into a stand mixer. On a medium speed, mix together until you have a cohesive dough. Pack the dough in clingfilm and place in fridge. Leave for 30 minutes minimum. You can make the dough up to a day before if that works for you.
  2. In the meantime, make the almond paste. Mix together the ground almonds and sugar. Add the egg and almond extract. Mix together with with a whisk until the mixture starts clumping together - then switch to a spatula, until it comes together in a ball.
  3. Prepare a round or square 8 or 9 inch pan with baking paper.
  4. Take the dough out of your fridge, and divide into two. Roll out the first ball to a thickness of about 6mm, and place in the bottom of your pan. Use the cut-off ends to create a small strip along the sides of the pan.
  5. Take the almond spice, and using your hands, sprinkle clumps of the mixture over the layer of dough, until it is equally divided. Then, using your fingers, press the almond spice gently in order to create an even layer of the almond mixture.
  6. Take the second ball of dough, and roll out to 6 mm. Drape over the almond spice.
  7. Mix together the egg, water, and salt with a fork. Brush the egg wash over the gevulde speculaas lightly. Decorate with blanched almonds, either whole or flaked. Place in fridge for 30 minutes.
  8. Preheat the oven to 175 degrees celsius. Before placing in oven, brush the gevulde speculaas with the egg wash one more time, lightly.
  9. Bake for 30 minutes. Let cool before cutting into squares.
Recipe by Ambacht at http://www.ambacht.co.uk/2015/11/gingerbread-with-almond-paste-gevulde-speculaas/