Gevulde speculaas

1. Mix the self-raising flour, sugar, speculaas spice mix and salt. Add the butter and milk and knead into a firm ball, starting with 6 tablespoons of milk and adding more if it is too stiff.
2. Wrap the dough in plastic and chill overnight. You can bake it straight away, but the flavour is much better after a rest.
3. Mix the almond paste with half the beaten egg and knead it well, which makes it easier to work with and improves the texture.
4. Roll half the dough to 20 x 20cm and lay it in a parchment-lined baking tin. Spread the almond paste evenly over it, then roll out the rest of the dough and lay it on top.
5. Brush the top with the remaining beaten egg, arrange almonds over it, then brush again with egg wash.
6. Bake for 40 minutes at 180°C/350°F, or until done.

Tips from the ZestyPlate Kitchen

• Rest the dough overnight if you can, since the speculaas spices deepen and round out over time.
• Work a little beaten egg into the almond paste to soften it and make it easier to spread.
• Take the almond filling right to the edges so every slice gets that generous layer.
• Brush the top with egg wash and press whole almonds in for the traditional look.