Gevulde Speculaas (Spiced Biscuit Bake with Almond Paste)

Dough

• 300 g Plain flour
• 2 tsp Baking powder
• 2 tbsp Speculaas spice mix
• 1 tsp Fine sea salt
• 175 g Light brown sugar
• 175 g Unsalted butter, cold
• 30 ml Whole milk

Filling and topping

• 300 g Almond paste
• 1 Egg
• 30 g Sliced almonds

1. In a mixing bowl, whisk together the flour, baking powder, speculaas spice mix and salt. Add the light brown sugar and rub in the cold butter with your fingertips until the mixture looks like fine crumbs. Add the milk and bring it together into a firm dough without overworking it.
2. Divide the dough into two pieces, one slightly larger than the other. Wrap and chill for 45 minutes so it rolls cleanly and bakes up crisp. Meanwhile, line a baking tray with a baking mat.
3. Put the almond paste in a bowl and beat in half the egg to make a smooth, pipeable filling; reserve the remaining egg for glazing. If the paste is very stiff, work it with a spoon until pliable. Preheat the oven to 170°C (340°F).
4. Roll the larger piece of dough into a rectangle about 0.5 cm thick and set it on the lined tray. Spread the almond paste evenly over the dough, leaving a 1 cm border all around. Roll the smaller piece of dough to the same size and lay it over the filling, then press the edges to seal.
5. Brush the top with the reserved egg and scatter over the sliced almonds, pressing them in lightly so they stick. Bake for 25 to 30 minutes until deeply golden and set, rotating the tray halfway through for even colour. Cool on the tray for 20 minutes before slicing into squares.

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