Stuffed speculoos

Name: Stuffed speculoos
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 150 g Flour; 75 g demerara sugar; 1 heaped Tsp baking powder; 2 TEASPOONS Spekulatius spice (alternatively gingerbread spice); 1 pinch Salt; 100 g Butter; 1 Egg yolk (size M); 1 TABLESPOON Milk; 7-10 Tbsp Cling film; 200 g ground white almonds; 200 g finest, white crystal sugar/ household sugar; 2 Protein (size M); 10-12 Drops of bitter almond aroma; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 40 g Flour; 1 Egg Yolk; 1 TEASPOON Whipped cream; 24 whole white almond kernels; 7-10 Tbsp Flour; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

150 g Flour
75 g demerara sugar
1 heaped Tsp baking powder
2 TEASPOONS Spekulatius spice (alternatively gingerbread spice)
1 pinch Salt
100 g Butter
1 Egg yolk (size M)
1 TABLESPOON Milk
7-10 Tbsp Cling film
200 g ground white almonds
200 g finest, white crystal sugar/ household sugar
2 Protein (size M)
10-12 Drops of bitter almond aroma
1-2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
40 g Flour
1 Egg Yolk
1 TEASPOON Whipped cream
24 whole white almond kernels
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, sugar, baking powder, speculoos spice and salt. Add butter, egg yolk and possibly milk. Knead to a smooth dough. Wrap in cling film and put in a cool place for about 20 minutes. In the meantime, grind the ground almonds, sugar, egg white, bitter almond flavour, lemon juice and zest in portions in the universal chopper to a fine mass.
2
Mix in the flour. Roll out 250 g Spekulatiusteig on floured baking paper to a rectangle of approx. 18 x 26 cm and cut in half lengthwise. Pile half of the almond paste onto a strip of bread and press it down so that a 1.5 cm wide edge remains free on both sides (filling 6 cm wide). Place the second strip over the filling. Press the edge well and cut it off just (up to 0.5 cm) up to the filling. Add the remaining dough and roll out a second rectangle. Fill like the first one. Lift the bread with the baking paper onto a baking tray. Mix egg yolk and cream and spread the breads with it. Decorate with approx. 12 almonds each and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 40 minutes.
3
Fill like the first one. Lift the bread with the baking paper onto a baking tray. Mix egg yolk and cream and spread the breads with it. Decorate with approx. 12 almonds each and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 40 minutes. Let filled Spekulatius breads cool down and cut them diagonally into thick slices as desired. Whole breads keep well packed in a cool, dark place for 7-14 days. Results in approx. 24 slices