Filled speculoos


  • 400 gram FunCakes mix for Cookies
  • 3 eggs (approx. 150 gram)
  • 125 gram butter
  • 20 gram castard sugar
  • 10 gram FunCakes baking powder
  • 12 gram FunCakes speculoos spices
  • 500 gram FunCakes Almondpaste
  • Optionally some lemon zest
  • Chopped almonds
  • Bakingtray 20 x 20 cm

First make the dough by mixing 400 gram mix for cookies with 1 egg, the butter, the sugar, the baking powder and the spices. Leave the dough stiffen for 24 hours in the fridge.

After 24 hours: preheat the oven to 180°C (convection oven 160°C). Mix the almond paste with 1 beaten egg (and if desired with some lemon rind) and knead it all together well.

Divide the dough in two pieces.    Roll out one piece and cover it with a baking mould measuring 20x20cm (you can also use several smaller moulds or a round baking mould). Roll the almond paste between 2 pieces of cling film or baking paper into a layer that is slightly smaller than the baking mould. Place it on the dough layer. Keep about 1cm over from the edge. Now roll a piece of the other half of the dough and place this on top of the first layer. Press the edges so that the paste doesn’t touch the edges of the baking mould.

Beat the last egg and cover the upper layer with this egg. Divide the almonds or the almond shavings on top and again cover with a layer of egg. Bake the filled speculoos in 30-35 minutes until nice and brown. Cut the filled speculoos after baking in pieces of 4 by 4 cm.

Number of pieces:
20-25 pieces.