Gevulde Speculaas — Almond-Filled Spiced Pastry
Prep time: 35 minCook time: 40 minServings: 16
Views: 5
Submitted by: Antillean Eats
Submit date: November 5, 2026, 3:44 am
Information
Two layers of fragrant Dutch spiced pastry surround a rich almond filling in this homemade gevulde speculaas. Decorated with whole almonds and cut into squares, it makes a festive treat for Sinterklaas and St. Nicholas celebrations.
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Ingredients
- 300 g all-purpose flour, plus a little for rolling
- 150 g dark brown sugar
- 150 g unsalted butter, softened
- 3 tbsp whole milk, plus a little more if needed
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 200 g finely ground blanched almonds, for the filling
- 200 g caster sugar, for the filling
- 1 large egg, for the filling
- 1 tsp finely grated lemon zest, for the filling
- 1 additional egg, beaten, for glazing
- 16 blanched whole almonds, for decorating
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Preparation
- Mix the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg, cardamom, and salt in a bowl.
- Work in the softened butter and milk to form a firm dough. Add extra milk a teaspoon at a time only if the dough remains crumbly. Do not overwork.
- Flatten the dough into a disk, wrap, and refrigerate for 1 hour. Chilling time is additional to the preparation time listed.
- Mix the ground almonds, caster sugar, filling egg, and lemon zest into a thick paste. Cover and refrigerate while the dough chills.
- Preheat the oven to 350°F (175°C). Line a 20 cm (8-inch) square baking pan with parchment paper.
- Divide the dough into two portions, one slightly larger. Roll the larger portion on a lightly floured surface to cover the base of the pan, then gently fit it into place.
- Spread the almond filling evenly over the base, leaving a narrow border around the edge.
- Roll out the remaining dough to fit the top. Lay it over the filling and gently press the edges together to seal. Patch any small cracks with dough scraps.
- Brush with the beaten glazing egg and arrange the 16 whole almonds evenly over the top.
- Bake for 35-40 minutes, until browned and set. If the top darkens too quickly, cover loosely with foil for the remaining baking time.
- Cool completely in the pan, then lift out and cut into 16 squares. Cooling time is additional to the times listed. Store covered in the refrigerator and let portions stand briefly before serving.