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Gevulde Speculaas

Gevulde Speculaas. What a fun name! I should explain. This is our first Daring Baker’s challenge. So, once a month we’ll be making something a little different, provided by a Daring Baker. We’re excited!

 

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Francijn of Koken in de Brouwerij was our January 2013 Daring Bakers’ Hostess and she challenged us to make the traditional Dutch pastry, Gevulde Speculaas from scratch! That includes making our own spice mix, almond paste and dough! Delicious!

 

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You may have heard of Speculoos (which, according to Biscoff and Wikipedia is the same thing), which are the cookies used to make Trader Joe’s Cookie Butter. While the cookie butter is amazing, this recipe makes a delightful spice-filled, almondy pastry.

 

This recipe has three parts: the speculaas spice, the almond paste, and the dough. (Please note, all recipes were adapted from the recipes provided by Koken in de Brouwerij). You can certainly make all the parts a few days ahead and put it together later, if you want (that’s what I did!)

 

Speculaas Spice

Making the Speculaas Spice could not be easier. Blend all of the following ingredients together and there you have it! You’ll use this blend later to make your dough.

Ingredients:

  • 2 teaspoon ground cloves
  • 2 teaspoon nutmeg
  • 1 teaspoon mace
  • 1 teaspoon ginger
  • 1 tablespoon cinnamon

 

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Almond Paste

To make the almond paste, you’ll need almost a cup of almonds. You can buy them with the skin, but it’s easier to buy blanched almonds. If you do buy or have almonds in the skin, simply bring 2 cups of water to a boil, pour in almonds, boil of one minute, and drain. After the almonds are cool enough to touch, rub the skin and it should come right off.

 

Ingredients:

  • 125 grams almonds (about 7/8 cup)
  • 125 grams white sugar (about 5/8 cup)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest

 

Instructions:

  • Blend almonds in food processor for about 30 seconds to 1 minute, until the almonds are all broken up.

 

Ground almonds

Ground almonds

 

  • Add in the sugar and process for about another minute. At this point, the mixture should be fully incorporated and look very fine.

 

Ground almonds + sugar

Ground almonds + sugar

 

  • Add in the egg, vanilla, and lemon. Process until fully combined.
  • Transfer mixture to tupperware and refrigerate until ready to use.

 

Almond paste!

Almond paste!

 

Speculaas Dough

NOTE: this dough smells SO good.

Ingredients:

  • 1 3/4 cup flour
  • 3/4 cup packed brown sugar
  • 1 1/2 stick butter, softened
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons Speculaas spices
  • 1 teaspoon vanilla
  • 2 teaspoons milk

 

Instructions:

 

Ingredients in the bowl

Ingredients in the bowl

 

  • When the dough is almost incorporated, you can use your hands to mold into a large ball. If the dough is still too dry, you can add more milk.
  • Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.

 

Finished dough

Finished dough

 

Gevulde Speculaas

 

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Instructions:

  • Pre-heat the oven to 350 degrees.
  • Take out the Speculaas dough, the almond paste, and one egg.
  • Prepare pan of your choice with parchment paper (this can be a cake pan or a cookie pan).
  • Mix egg with a splash of cold water (not much!)
  • Divide the Speculaas dough in half. Roll out both halves to be the size of the pan you are using.
  • Place one half of the Speculaas dough in the pan. Top with about 1/3 of the egg (you want it to be coated, but there shouldn’t be too much egg).
  • Next, place the almond paste on top of the Speculaas dough. Since the almond paste is more liquidy, you can put it on and spread it around until it covers the bottom layer. Top the almond paste with 1/3 of the egg (note: I didn’t end up using the whole egg, so if you don’t that’s ok)
  • Finally, place the last Speculaas layer on top and coat with 1/3 of the egg.
  • Bake for 40 minutes.
  • Wait until the the Speculaas is completely cool before cutting it or moving it. (I know this is hard, but just let it cool completely in the pan)

 

I cut mine into bite size bits. Might I suggest tea?

I cut mine into bite size bits.
Might I suggest tea?

 

AND you’re done! How fun was that. I love it when things that you’re not sure you can make turn out great. This recipe seems like it might be tricky, but once you get going, it’s really awesome and easy.

 

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8 Responses to “Gevulde Speculaas”

  1. marilyne_k says:

    Welcome to the daring baker! Great job on your first challenge!

  2. Shelley C says:

    Welcome to the Daring Bakers and congratulations on a first challenge so deliciously completed! Your gevulde speculaas looks so delicious – I wish I could taste it through my screen – or at least smell those amazing spices. Great job!

  3. Todd M says:

    Welcome to the Daring Bakers! Looks fantastic and glad you enjoyed cooking with us.

  4. Francijn says:

    I love your speculaas, it is so firm and the layers are so pretty! Well done, and welcome to the DAring Bakers :-)

  5. Tara Stanley says:

    looks so yummy and beautiful!

  6. Welcome to the daring bakers.
    You did a wonderful job on your first challenge
    I love all your step by step pictures. They make everything look doable.
    Looking forward to your upcoming challenges

  7. […] may remember last year we made Gevulde Speculaas, which was a pastry that was made with the Speculoos (or Speculaas) spices. The spice blend is […]

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