Gevulde Speculaas: Dutch Spiced Cookies
A traditional Dutch cookie, Gevulde Speculaas features layers of ginger-cinnamon dough enclosing a soft almond paste filling, topped with decorative almonds.
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Instructions
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Preheat the oven to 347 F (175 C).
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Prepare the almond paste and set it aside.
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Combine all remaining ingredients, knead until a non-sticky dough ball forms, then cover and let rest for one hour.
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Line two large cookie sheets with parchment paper, then divide the dough in half and press each half into an even, flat layer on the prepared sheets.
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Spread the almond paste evenly over one dough layer, then carefully invert the second dough layer on top, removing its parchment.
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Brush the top with egg white and sprinkle with almonds.
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Bake for 30 to 35 minutes until the almonds caramelize and the cookies are golden brown.
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Cool on a rack for 10 minutes, slice into rectangles, then cool completely.