A delicious speculaas variation on gevulde koeken. For anyone who loves the flavour of gevulde speculaas, this will definitely be a hit too!
Gevulde Speculaaskoeken
Yield:
±6
Prep Time:
1 hour 10 minutes
Cook Time:
14 minutes
Total Time:
1 hour 24 minutes
Speculaas cookies stuffed with almond paste.
Ingredients
Dough
- 200 grams of Flour
- 15 grams of Speculaaskruiden
- 100 grams of (Dark) Brown Sugar
- 150 grams of Butter
- 1 Egg*
Filling
Decoration
- 1 Egg (to brush tops)
- Almond Halves
Instructions
- Mix together the flour, speculaaskruiden and dark brown sugar.
- Add in cubes of cold butter, the egg and knead well.
- Wrap the doughbal in plastic wrap and refrigerate for an hour.
- Roll out dough to a thickness of 4 millimetres.
- Refrigerate dough until firm, about an hour.
- Preheat your oven to 200 degrees celsius.
- Cut out shapes using cookie cutters.
- Reshape, roll and cut out leftover dough.
- Divide the almond paste into six equal portions.
- Place almond paste on half of the unbaked cookies.
- Place another unbaked cookie on top, press on the sides with a fork.
- Brush the tops with egg and place almond halves on top.
- Bake for about 12 to 14 minutes.
Notes
*Make sure this ingredient is at room temperature.
**Add a little bit of water to loosen it up and make it easier to spread.