Gevulde Speculaas (Dutch Spiced Pastry with Almond Filling)

Dough

• 300 g Plain flour
• 2 tsp Baking powder
• 2 tbsp Speculaas spice mix
• ½ tsp Fine sea salt
• 175 g Light brown sugar
• 175 g Unsalted butter, cold
• 1 Egg, large

Almond filling and topping

• 250 g Ground almonds
• 75 g Light brown sugar
• 1 Lemon
• 1 Egg, large
• 30 g Sliced almonds

1. In a mixing bowl, whisk together the flour, baking powder, speculaas spice mix and salt. Rub in the cold butter until the mixture looks like fine crumbs, then stir in the brown sugar. Add 1 egg and mix just until a soft dough forms.
2. Shape the dough into a flat disc, cover and chill until firm enough to roll cleanly. This makes the dough easier to handle and helps the pastry keep its shape in the oven.
3. Meanwhile, make the filling: mix the ground almonds with the brown sugar. Finely grate in the lemon zest, then squeeze in 1 tbsp lemon juice. Beat in 1 egg to make a thick, spreadable almond paste.
4. Heat the oven to 170°C (340°F). Lightly grease a 20 cm cake tin. Divide the chilled dough into two pieces, one slightly larger than the other.
5. Roll the larger piece of dough on a baking mat to a round large enough to line the base of the tin. Press it into the tin, bringing it slightly up the sides. Spread the almond paste evenly over the dough, leaving a small border clear at the edge.
6. Roll the remaining dough into a round to cover the filling, then lay it on top and press the edges together to seal. Scatter over the sliced almonds and press them in lightly so they stick. Bake for 35 to 40 minutes until deep golden and fragrant.
7. Cool in the tin for 15 minutes, then turn out and leave to cool completely on a rack before slicing. The filling will set as it cools, giving clean slices.

Made this recipe? Rate it — a comment is optional.