Gevulde speculaas
Speculaas spice mix, almond paste and almonds come together in this Dutch dessert — 60 minutes, 6 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for oven and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm speculaas spice mix from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy Egg Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Mix the self-rising flour, sugar, speculaas spice mix and salt. Add the butter and milk and knead into a firm ball of dough. Start with 6 tablespoons of milk, if the dough is too stiff you can add more milk.
- Wrap the dough in plastic wrap and refrigerate overnight. You can process and bake it immediately, but the flavor will be much better if you let it rest.
- Mix the almond paste with half of the beaten egg and knead well. This makes it easier to work with and gives it a better and tastier texture.
- Take half of the dough and roll it out to 20 x 20 cm. Place in a baking pan lined with parchment paper. Spread the almond paste mixture evenly. Roll out the remaining dough and place on top of the almond paste.
- Brush the top with the remaining beaten egg. Garnish with almonds and top with another layer of egg wash.
- Bake the filled speculaas for 40 minutes at 180°C/350℉ (conventional oven) or until done.
You'll use: Oven · Pan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Self-raising Flour
- 1 cup plain flour + 1½ tsp baking powder + ¼ tsp salt
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
What to serve with Gevulde speculaas
- Kapsalon Lamb
- Bitterballen (Dutch meatballs) Beef
- Stamppot Pork
- Snert (Dutch Split Pea Soup) Side
Tips & common questions
How long does Gevulde speculaas take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of self-raising flour?
Try 1 cup plain flour + 1½ tsp baking powder + ¼ tsp salt. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Gevulde speculaas suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Gevulde speculaas via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.