Gevulde speculaas
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 10 (estimated)
Nutrition facts
- Protein6 %4 g
- Carbs56 %37 g
- Fat38 %11 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 260 kcal | 413 kcal |
| Protein | 4 g | 6.3 g |
| Carbs | 37 g | 58.7 g |
| Fat | 11 g | 17.5 g |
One serving is about 63 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty49/100
- Recipe completeness40/100
- Nutrition reliability
- Low
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Netherlands
Ingredients
- Milk (For brushing)
- 125 g Butter
- 1 Egg
- Almendras (Garnish)
- pinches Salt
- 150 g Brown Sugar
- 300 g Self-raising Flour
- 10 g Speculaas Spice Mix
- 300 g Almond Paste
Instructions
Mix the self-rising flour, sugar, speculaas spice mix and salt. Add the butter and milk and knead into a firm ball of dough. Start with 6 tablespoons of milk, if the dough is too stiff you can add more milk.
Wrap the dough in plastic wrap and refrigerate overnight. You can process and bake it immediately, but the flavor will be much better if you let it rest.
Mix the almond paste with half of the beaten egg and knead well. This makes it easier to work with and gives it a better and tastier texture.
Take half of the dough and roll it out to 20 x 20 cm. Place in a baking pan lined with parchment paper. Spread the almond paste mixture evenly. Roll out the remaining dough and place on top of the almond paste.
Brush the top with the remaining beaten egg. Garnish with almonds and top with another layer of egg wash.
Bake the filled speculaas for 40 minutes at 180°C/350℉ (conventional oven) or until done.
Videos and links
YouTube· from a similar recipe
Croatian Food Recipe - How to make this simple Croatian Walnut Roll "Gužvara" (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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