On Sunday, December 5, it's the Dutch tradition, St Nicholas in our country, time to enjoy an evening with people around you. Of course that includes delicious sweets. We have a nice recipe ready for you to give you extra pleasure with package evening! Namely this stuffed speculaas. The filled speculaas is easy to make and fun to taste with the whole family! Enjoy your evening with the raw filled speculaas.
+/- 16 blocks
For the speculaas dough
- 8 medjool dates (155 grams)
- 200 grams almond flour
- 100 grams of oat flour
- 3 tbsp gingerbread spices
- 2 tbsp cocoa powder
- 3 tbsp agave syrup
- 2 tbsp water
- 1 tbsp coconut oil BioToday made
- Pinch of sea salt
Almond paste ingredients
- 150 grams almond flour
- 1 tbsp agave syrup
- 1 tbsp lemon juice
- 1 tbsp applesauce
- 1 tsp almond flavor
- 1 tsp vanilla aroma
- Line a 16 by 16 cm baking tin with baking paper.
- Place all ingredients for the speculaas dough in a food processor and whiz until a sticky and crumbly dough. Put this in a bowl. Knead with your hands and even set apart.
- Put all the ingredients for the almond paste in a bowl and stir with a spoon. then knead into a ball with your hands. Even put this in the fridge.
- Divide the speculaas dough into 2 pieces. The easiest way is to roll this out a bit with a rolling pin between two baking papers. Then place the first layer in the baking tin and press it further well and evenly with the back of a spoon.
- Remove the food from the refrigerator. Carefully spread this over the gingerbread dough with your hands and the back of the spoon.
- Roll out the second layer of speculoos dough a bit with a rolling pin and place it over the food. Press gently so that everything is well covered. Optionally, you can divide some almond sticks or almond grater over the speculaas and press down well.
- Put this in the fridge overnight. The next day, carefully remove from the pan and cut into cubes with a sharp knife. Store stock in the refrigerator.