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–+ servings
A large piece of gevuld speculaas on a baking tray.
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5 from 10 votes

Gevulde Speculaas

Gevulde speculaas is an amazing Dutch cookie and is super easy to make at home. If you love speculaas cookies, you will absolutely love this recipe, plus it is a great holiday cookie to make with children!
Prep Time10 minutes
Cook Time30 minutes
Additional Time1 hour
Total Time1 hour 40 minutes
Course: Baking
Cuisine: Dutch
Keyword: almond cookies, dutch windmill cookies, How to make gevulde speculaas, recipe for gevulde speculaas, Speculaas, what do i need to make gevulde speculaas
Servings: 18 cookies
Calories: 212kcal
Author: Maayke

Ingredients

For the speculaas dough

  • 2 ½ cups all-purpose flour
  • 1 cup brown sugar
  • 3,5 oz unsalted butter
  • 3 tablespoons speculaas spice mix
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons milk

For the almond filling

  • 8 oz. almond paste
  • 1 egg
US Customary - Metric

Instructions

  • Place the flour together with the baking powder, sugar, butter, speculaaskruiden, salt, and milk in a bowl and mix quickly by hand into a soft dough.
  • Wrap the dough in plastic wrap and let it rest in the refrigerator for one hour. Resting allows all the flavors to develop well and ensures that your dough is not too soft to handle.
  • Preheat the oven to 347 °F 175 °C.
  • Loosen the eggs in a bowl and knead in the almond paste. Set aside a small amount of egg to give the gevulde speculaas an egg wash.
  • Take the dough out of the refrigerator and divide it into two equal pieces.
  • Roll out the first piece into a slice about 1 cm thick and place it on a cold baking sheet lined with baking paper.½
  • Spread the almond filling over this. Be sure to leave a 1-2 cm border free so that you can press the second slice onto it.
  • Roll out the second piece of dough and place it on top of the almond filling.
  • Press down the edges and brush the dough with the remaining egg or with some milk.
  • Put the baking tray in the center of the oven and bake the filled speculaas for about 30 minutes. Let it cool for a while and cut it into equal pieces.

Notes

  • Let the dough rest in the fridge for at least an hour to improve both the texture and flavor of your gevulde speculaas.
  • These cookies will keep for about five days at room temperature and six months in the freezer.
  • This recipe works with both homemade and store-bought almond paste.

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 83mg | Fiber: 1g | Sugar: 17g | Vitamin A: 155IU | Vitamin C: 0.01mg | Calcium: 47mg | Iron: 1mg