Diana's Desserts - www.dianasdesserts.com
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|Servings: Makes 1 (9 x 13-inch) pan|
This is a traditional Dutch recipe. Most of the time just made for the Christmas season. It is called 'Gevulde Speculaas". Since I can't get the real spices, we have just learned to substitute. The taste comes quit close. The almond filling you can make in your own kitchen instead of buying it pre-made at your supermarket. We eat this at Christmas with hot chocolate and it is a real treat.
1 cup finely ground almonds
1 Tbsp. lemon juice
1 Tbsp. water
1 Tbsp. almond flavouring
3/4 cup granulated sugar
Base and Top:
1/2 cup margarine and 1/2 cup butter
1/2 cup white (granulated) sugar
1 egg, beaten
2 tsp. baking powder
1/2 tsp baking soda
1 tsp. ground nutmeg
1 tsp. ground allspice
2 tsp. ground cinnamon
2 1/2 to 3 cups all-purpose flour
Egg Wash and Garnish:
1 egg, slightly beaten
Sliced or whole almonds
Mix together all filling ingredients and let sit in the fridge over night.
Bottom and Top Crust:
Mix dry ingredients in a bowl. Cut in margarine and butter with a pastry blender. Then add beaten egg. Mix well until you have a firm dough. Put 1/2 of dough in a 9 x 13-inch pan. Put almond filling on top of this. Then cover with the rest of dough. Brush top with slightly beaten egg. Sprinkle with almonds for a decorative look. Poke holes in Speculaas with toothpicks. Bake at 350 degrees F/180 degrees C for 30 minutes or until golden brown.
I use 2 1/2 cups flour for the dough and put the dough in a glass baking pan, fill and then top with other half of dough and bake at 300 degrees F/150 degrees C for 45 minutes.
Makes 1 (9 x 13-inch) pan.
|Source: CACHS Catering Cookbook|
|Submitted By: Frances Vander Wekken|
|Date: Dec. 22, 2006|