Gevuld speculaas
Gevuld speculaas
Gluten free 🙂Started missing all the Sinterklaas goodies in the shops in december 2019 after moving to Denmark in 2018. Got a recipe book from 2 friends with good stuff for Sinterklaas.A colleague told she missed gevuld speculaas, but couldn’t handle gluten. And so I started looking for something and this recipe was really good!Start the evening before with the almond paste.
Ingredients
Almond paste (start day before with this)
- 150 g Almond flour
- 150 g Sugar
- 1/2 Egg
- Juice of 1/4th of a lemon
Speculaas dough
- 200 g Gluten free flour I use Schär – Mix it! universal
- 100 g Brown sugar (brun farin, bruine basterdsuiker)
- 50 g Sugar
- 2 tbsp Speculaas spices Look through my recipes for that to make it yourself
- 1 pinch Salt
- 150 g Cold butter diced
- 2 Eggs
- 200 g Almond paste (from this recipe)
- some halved almonds
Instructions
Almond paste (start day before with this)
- Mix almond flour and sugar in a bowl and add the egg and lemon juice
- Keep stirring until you have a dough that is workable
- Add a little more egg if the mix is too dry
- Wrap in clingwrap
- Put it in the fridge over night
Dough
- Put all dry ingredients together om a bowl
- Add egg and butter
- Knead to flexible dough
- Press the dough to a slab and wrap with cling wrap
- Let it rest in fridge for an hour
- Preheat oven to 175 degrees Celcius
- Put some flower on table, devide the dough into 2 pieces and roll flat
- Roll the almond paste flat between 2 baking sheets
- Put the almond paste between the 2 slabs of dough and press gently together
- Coat the top of the dough with some whisked egg
- Add some halved almonds on top
- Bake in 40 minutes in the middle of the oven
- Cool down before you start cutting
- Enjoy!
Source: Laura’s Bakery