As the days grow shorter and the air turns crisp, the aroma of speculaas spices fills Dutch homes, signaling the arrival of the much-loved autumn and winter holiday season. Among the many cherished traditions, enjoying these exquisite almond-filled speculaas cookies stands out, especially during Sinterklaas evening (December 5th), when families gather to celebrate with festive treats and gifts.

Each Gevulde Speculaas cookie offers a symphony of textures and flavors: a beautifully crispy outer layer boasting the deep, aromatic notes of speculaas spices, giving way to a rich, creamy, and delicately sweet almond paste filling. And, of course, no authentic Gevulde Speculaas is complete without whole almonds pressed firmly into its top, adding a final touch of elegance and a lovely nutty crunch.

If you’re a true enthusiast of traditional Dutch pastries, you simply must try this stuffed Almond-Filled Spiced Speculaas Cake. It’s an ideal showstopper for Sinterklaas celebrations or any special gathering, like a birthday party, bringing warmth and joy to your table.

The Rich History of Speculaas: A Taste of the Dutch Golden Age

The story of Speculaas is deeply intertwined with the fascinating history of the Dutch Golden Age, specifically the 17th century. During this era, the Dutch East India Company (VOC) played a pivotal role in the global spice trade, bringing a wealth of exotic spices from faraway lands to the Netherlands. These precious spices, once a luxury, gradually found their way into the Dutch kitchen, inspiring bakers to experiment and create new, aromatic treats.

These innovative bakers meticulously blended various spices, striving to achieve the perfect balance of warmth, sweetness, and piquant notes. Through countless trials, they eventually perfected the distinctive speculaas spice mix that we cherish today. This unique blend, often compared to gingerbread spices but with its own distinct character, became the heart and soul of many traditional Dutch delicacies.

From simple speculaas biscuits to elaborate speculaas cakes, and of course, the beloved Gevulde Speculaas cookies, this spice mixture imparts an unmistakable flavor that evokes comfort and tradition. It’s a taste that transports you back to a time of grand voyages and culinary innovation, making every bite a journey through Dutch heritage.

Essential Ingredients for Your Almond Speculaas Cookies

Crafting the perfect Gevulde Speculaas requires a careful selection of ingredients, each playing a crucial role in achieving that authentic Dutch flavor and irresistible texture. While a full, printable list of ingredients with precise measurements can be found in the recipe card at the end of this article, let’s dive deeper into what makes each component indispensable.

• Self-Rising Flour: This convenient flour already contains baking powder, streamlining the process. For this recipe, a small additional amount of baking powder is added to ensure an even airier and lighter cookie texture. If self-rising flour isn’t available, simply substitute with 1 ½ cups (200 grams) of all-purpose flour combined with 1 teaspoon of baking powder.
• Speculaas Spices: These are the soul of your cookies, providing that signature warm, aromatic flavor profile. Often compared to gingerbread spices, the traditional Dutch speculaas mix is truly indispensable. While readily available in Dutch specialty stores, you can easily create your own blend. A basic recipe includes: 4 tablespoons ground cinnamon, 3 teaspoons ground nutmeg, 3 teaspoons ground cloves, 2 teaspoons ground anise seeds, 2 teaspoons ground coriander, and 1 teaspoon white pepper. However, spice blends are very personal! Many variations exist, sometimes including ground ginger or a hint of cardamom, or adjusted quantities of other spices. Feel free to bake, taste, and adapt your blend to your personal preference for a truly custom flavor.
• Dark Brown Sugar: More than just a sweetener, dark brown sugar is vital for both the characteristic color and the rich, caramel-like flavor of these cookies. Its molasses content adds a depth and moisture that white sugar cannot replicate. While you can substitute with other sugars, be aware that this will alter the flavor and texture significantly. For the authentic experience, dark brown sugar is key.
• Almond Paste: The creamy heart of Gevulde Speculaas. You can buy good quality ready-made almond paste, as used in this recipe, or easily whip up your own for a fresher, often superior, taste. To make homemade almond paste: Take 2 cups of raw almonds (preferably blanched and peeled for a smoother paste). Process them finely in a kitchen machine until they resemble ground almonds, or use 2 cups of almond flour for an even quicker start. Then, add 1 ¼ cups of granulated sugar, 2 teaspoons of fresh lemon zest (or 1 teaspoon of lemon juice to bind), and one large egg. For an extra boost of almond flavor, consider adding ½ teaspoon of almond extract. Mix all ingredients thoroughly until a cohesive paste forms. For the best flavor development, cover and refrigerate the paste for at least 1 hour, or even overnight.

Step-by-Step Preparation: Crafting Your Dutch Speculaas Cookies

Creating Gevulde Speculaas is a rewarding process, and with these clear, easy-to-follow steps, you’ll achieve perfect results every time. Remember, a comprehensive, printable recipe is available at the very bottom of this blog post for your convenience.

1. Prepare the Dough Base: In a large bowl of a food processor fitted with a blade attachment, combine the dry ingredients: self-rising flour, speculaas spices, salt, dark brown sugar, and the additional baking powder. Add the cold butter, cut into small cubes. Pulse the mixture until it resembles coarse crumbs, with the butter pieces roughly the size of small peas. This technique ensures a flaky, tender cookie. If you don’t have a food processor, use a large bowl and two knives (or your fingertips) to cut the cold butter into the dry ingredients until you achieve these small, pea-sized granules. It requires a bit more effort but yields excellent results.
2. Form the Dough: Next, add the egg yolk, milk, and slivered almonds to the mixture. Continue pulsing (or mixing by hand) until the ingredients come together and form a cohesive dough. The dough should be soft but not sticky.
3. Check for Cohesion: To test if your dough is ready, take a small piece from the bowl and gently squeeze it in your hand. If it holds together without crumbling, your dough has reached the perfect consistency.
4. Chill the Dough: Remove the dough from the food processor and quickly knead it briefly on a lightly floured surface to bring it fully together, then flatten it into a small disc. Wrap the disc tightly in plastic cling film and refrigerate for at least one hour. Chilling is crucial as it allows the gluten to relax, making the dough easier to roll out, and helps the flavors meld beautifully. You can even prepare this dough up to two days in advance for convenience.
5. Prepare for Baking: Preheat your oven to 350°F (180°C) with both top and bottom heat. Lightly grease a mini muffin tin or a regular cupcake tin with butter. Roll out your chilled dough on a lightly floured surface into a thin sheet, approximately ¼ inch (3 mm) thick. Using a round cutter, select the appropriate size for your tin: a 2-inch (5 cm) diameter cutter for mini cupcake tins, or a 3-inch (9 cm) diameter cutter for larger cupcake tins. If you don’t have a cookie cutter, a glass or bowl of the correct diameter works perfectly. Carefully place the cut dough circles into the cavities of your prepared baking tin, forming the bottom layer of your cookies.
6. Add the Almond Filling: Take a piece of the prepared almond paste and briefly knead it to make it pliable. Press this almond paste into the center of each dough-lined cavity, flattening the top of the paste to create an even layer.
7. Create the Top Layer & Garnish: Return to your remaining dough and roll it out again. Using a slightly smaller round cutter – a 2-inch (4 cm) cutter for mini cookies or a 3-inch (7 cm) cutter for larger ones – cut out a second set of dough circles. Gently place these circles on top of the almond paste, carefully pressing the edges firmly to seal the filling within the speculaas dough. Take a whole raw almond and press one into the center of each cookie. Finally, beat an egg (or use leftover egg white from separating the yolk for the dough) to create an egg wash, and brush it lightly over the top of each cookie for a beautiful golden sheen.
8. Bake to Perfection: Transfer the filled cookies to your preheated oven. Bake mini gingerbread cookies for approximately 15 minutes, or larger cookies for about 20 minutes, until they are golden brown and wonderfully crispy. Once baked, remove the tin from the oven and let the cookies rest in the mold for about 5 minutes. This allows them to firm up slightly, making them easier to handle. Carefully remove the warm Gevulde Speculaas from the mold and transfer them to a wire rack to cool completely. Enjoy the irresistible aroma as they cool!

There are countless reasons why Gevulde Speculaas stands out as a beloved holiday treat, and this recipe makes it easier than ever to bring that authentic Dutch magic into your own kitchen:

• Irresistible Flavor Combination: The spicy, crunchy speculaas dough perfectly complements the sweet, creamy almond paste filling, creating a harmonious blend that tantalizes the taste buds.
• Perfect for Any Occasion: Whether it’s for Sinterklaas, Christmas, a cozy autumn afternoon, or simply a craving for something special, these cookies are always a hit.
• Rewarding Baking Experience: The process is straightforward, offering a sense of accomplishment without being overly complicated. Even novice bakers can achieve impressive results.
• Versatile Sizes: Our recipe allows you to easily make both mini-sized delights for bite-sized snacking or larger cookies for a more substantial treat, perfect for sharing.
• Wonderful Aroma: The spices fill your home with a comforting, festive scent that instantly puts everyone in a holiday mood.

• Cold Butter is Key: Ensure your butter for the dough is very cold and cut into small cubes. This prevents the butter from melting into the flour too quickly, creating pockets that result in a flaky, tender crust.
• Don’t Overwork the Dough: Once the dough comes together, stop mixing. Overworking the dough can develop the gluten too much, leading to tough cookies.
• Chilling is Crucial: The refrigeration step is essential. It allows the butter to firm up, making the dough easier to handle and preventing it from becoming sticky. It also gives the flavors time to deepen. If making by hand, chilling for at least two hours is recommended since the dough might warm up more during manual kneading.
• Even Thickness: Aim for an even dough thickness when rolling. This ensures uniform baking and a consistent texture in all your cookies.
• Seal the Edges Well: When placing the top dough layer over the almond paste, press the edges firmly to seal. This prevents the almond filling from oozing out during baking.
• Egg Wash for Shine: Don’t skip the egg wash! It gives the cookies that beautiful golden-brown, glossy finish that makes them look as good as they taste.

Gevulde Speculaas are wonderful on their own, but they truly shine when paired with the right accompaniments. Serve them:

• Alongside a hot cup of coffee, tea, or even a glass of cold milk for a comforting snack.
• As part of a festive dessert platter during holiday gatherings.
• Wrapped individually as homemade gifts for friends and family – they’re always appreciated!
• Warm from the oven, offering a truly indulgent experience where the almond filling is soft and gooey.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Gevulde Speculaas Koekjes (Dutch Almond-Filled Spice Cookies)

Andréa