Almond Frangipane filled Speculaas (Dutch Gevuld Speculaas)

Speculaas dough

• 125gr room temperature butter
• 125gr light brown sugar
• 250gr cake flour
• 25ml buttermilk
• 2¼tsp speculaas spices (pumpkin spice will suffice)
• ½tsp salt
• ½tsp baking soda

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Almond filling

• 650gr almond paste
• 1 egg
• 1tbsp water

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Topping

• 1 egg whisked with a splash of milk or water
• Slivered almonds

1. Start by preheating the oven to 180°C and lining a baking pan (such as a rectangular or square shape) with parchment paper.
2. For the speculaas dough: In a large bowl, beat the butter and brown sugar together until light and fluffy.
3. Add the buttermilk and mix well.
4. Add the cake flour, speculaas spices, salt, and baking soda. Mix until a smooth dough forms.
5. Divide the speculaas dough into two parts. Let it chill in the refrigerator for an hour.
6. For the almond filling: Beat the egg and water into the almond paste until it becomes a smooth mixture.
7. Roll out one part on a floured surface to approximately the size of the baking pan.
8. Place the rolled-out dough in the baking pan and press it out evenly.
9. Distribute your almond filling over the speculaas dough in the baking pan.
10. Roll out the second part of the speculaas dough and place it over the almond filling.
11. Press the edges of the dough well to seal the cake.
12. Brush the top of the dough with the beaten egg and milk mixture and sprinkle sliced almonds over the top.
13. Bake the filled speculaas in the preheated oven for about 30-35 minutes or until it is nicely golden brown.
14. Allow the filled speculaas to cool completely in the pan before cutting it into pieces and serving.