Gevulde speculaas

Begin by thoroughly mixing the self-raising flour, brown sugar, speculaas spice mix, and a pinch of salt in a large bowl. This combination creates the foundation of flavorful, aromatic dough. Cut in the butter and gradually add milk—starting with 6 tablespoons—and knead everything into a firm, cohesive ball of dough. If the dough feels too stiff, don't hesitate to add a bit more milk for just the right consistency. Once formed, wrap the dough tightly in plastic wrap and refrigerate it overnight. Although you can bake immediately, this resting time allows the flavors to deepen beautifully and makes the dough easier to roll out. In the meantime, take the almond paste and knead it together with half of the beaten egg. This step softens the paste, making it more pliable and enhancing the texture and taste of your filling. Divide the chilled dough in half. On a lightly floured surface, roll out one half into a 20 by 20 cm square. Gently place this dough square into a baking pan lined with parchment paper to prevent sticking. Spread the almond paste evenly over the base layer, ensuring a smooth and consistent filling. Next, roll out the remaining dough to the same dimensions and carefully lay it over the almond layer, sealing the edges if possible. Brush the entire top surface with the remaining beaten egg to achieve a shiny golden finish after baking. Garnish generously with whole almonds for added texture and decorative appeal. Finish by brushing another layer of egg wash over the almonds to help them adhere and brown beautifully. Bake the speculaas in a preheated conventional oven at 180°C (350°F) for about 40 minutes. The pastry is done when it turns a deep golden color and smells irresistibly spiced—avoid opening the oven too often to maintain the perfect bake. Allow the Gevulde Speculaas to cool slightly before slicing, which helps the layers set neatly. This delightful treat is now ready to be enjoyed with friends and family—sharing a piece is sure to bring warmth and joy!