Ingredients For the Filling 150 g Caster Sugar 60 g Mixed Peel 1 Lemon 200 g Blanched Almonds 1 Egg For the Spice Mix ½ tsp Ground Clove 2 tsp Fennel Seeds 1 tsp White Pepper 1 tsp Ground Ginger 1 tbsp Ground Cinnamon 1 tsp Ground Cardamom ½ tsp Ground Coriander For the Topping 30 g Blanched Almonds 1 Egg For the Dough 1 Pinch Sea Salt 15 g Unsalted Butter (Melted) 1 tbsp Full Fat Milk ½ tsp Bicarbonate of Soda 100 g Dark Brown Sugar 180 g Plain Flour 100 g Unsalted Butter * Always check the ingredient labels for allgergen information You'll have twice as much spice mixture as needed but it keeps well in a sealed container so can be used in your next batch. Share this Recipe Facebook Twitter Pinterest WhatsApp
Gevulde Speculaas by Dan Serves 12 Total 1 hour Oven Temp 170 °C - 30 minutes Difficulty Not too Tricky Chef Yotam Ottolenghi and Helen Goh Biscuits Method For the spice mix combine all the ingredients and set aside. To make the dough place the butter (100g) in a large bowl and add the sugar and beat until smooth and then beat in the milk. Add the bicarbonate of soda, 4 teaspoons of the spice mix, flour and salt and mix until the dough is soft and pilable (adding a little more milk if needed). Lightly knead the dough and then wrap in clingfilm and place in the fridge until ready to use. To make the almond paste filling, place the almonds in a food processor and blitz for 30 seconds (you don't want the texture to be completely smooth). Add the sugar, eggs and lemon juice and blitz again. Add the lemon zest and mixed peel and blitz once or twice to mix through. The paste should be sticky but still hold its shape. Roll out the dough on a lightly floured baking parchment sheet (until just over 0.5cm thick). Dust with more flour if needed to prevent it sticking. Transfer the dough and parchment sheet to a large baking tray and then brush two-thirds of the melted butter evenly over the dough. Spoon the almost paste lengthways down the centre of the dough to form a long sausage about 6cm wide. Brush the almond paste with the remaining melted butter and then draw in the left side of the dough on top of the paste. Bring in the right side on top of this so that the two sides are slightly overlapping. Press gently to secure and carefully turn the whole thing over so that the seal is at the bottom and paste is secured (similar to a giant sausage roll). For the topping brush evenly with a beaten egg and arrange whole almonds on top, and then brush again with the egg. Bake for 30 minutes, until the dough begins to colour and the almonds are golden. Don't be alarmed that the roll flattens out - this is meant to happen. Set aside until completely cool on the baking tray and then cut into 12 slices.