8 Serves
73 Mins
In a large mixing bowl, combine the self-rising flour, granulated sugar, speculaas spice mix, and salt. Add the butter and milk, then knead the mixture until it forms a firm, cohesive ball of dough.
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Vitamin E
7 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
99 µg / 400 µgCalcium
261 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
405 mg / 1,250 mgPotassium
396 mg / 4,700 mgSodium
563 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
6 g / 28 gSugar
27 g / 50 gSaturated Fat
2 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Wrap the dough tightly in plastic wrap and refrigerate for at least several hours, or ideally overnight, to allow the spices to develop.
In a separate bowl, combine the almond paste with half of the beaten egg, kneading until smooth and pliable.
Divide the chilled dough in half. Roll out one portion to a 20 x 20 cm square and place it into a baking pan lined with parchment paper.
Spread the almond paste mixture evenly over the dough base, then roll out the remaining dough and place it on top, sealing the edges.
Brush the top of the pastry with the remaining beaten egg, garnish with sliced almonds, and apply a final light layer of egg wash.
Bake in a preheated oven at 180°C for 40 minutes, or until the speculaas is golden brown and firm.
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American