Shopping list for the almond filling
500g white almonds
500g sugar
zest of ½ a lemon
1 free range egg, beaten
knob of butter, melted
Shopping list for Speculaas
275g Zeeuwse flour
140g butter (room temperature)
140g brown caster sugar
20 ml of water or milk
20g of speculaas-spices
pinch of salt
a teaspoon of baking powder
1 free range egg
some white almonds
Start by making the almond filling
Chop the almonds coarsely, put them in the food processor.
Mix with sugar and zest in the food processor until smooth.
Add the egg and butter slowly while still grinding.
Grind the filling until malleable, with tiny pieces of almond.
Wrap the almond filling in cling film then place it for +/- 4 days in the refrigerator, for the flavours to blend.
How to make the Speculaas dough
Mix the sugar with the butter, milk and salt.
Mix in the flour, the spices and the baking soda.
Mix it into a smooth dough then wrap it in cling film.
Allow the dough to rest minimal 24 hours in the fridge.
How to bake the filled Speculaas Pie
Preheat the oven to 155°C then grease the baking tin.
Roll the dough to 1.5 cm thickness then line the tin with it.
Cut off the egde neatly, repare cracks with te cuttings.
Press the filling on the dough then brush it with melted butter.
Roll the dough on top a little thinner, then place it on the filling.
Repare the cracks then press the almonds in the speculaas.
Brush the top with the beaten egg then let the egg wash dry for 10 mins.
Bake the Speculaas pie on 155°C for +/- 60 minutes, until cooked.
After baking the repares on the pie become invisible.
First allow the speculaas pie to cool in the baking tin.
Do not cut the pie before it is almost completely coolt.
Happy Presents Eve!