Ottolenghi & Goh’s Gevulde Speculaas


Yeah, I’m not so sure what you just read either. But they are delicious and smell amazing.  Get this book: Sweet.


Spice Mix
1 tbsp ground cinnamon
1 tsp ground aniseed
3/4 tsp ground white pepper
3/4 tsp ground ginger
1/2 tsp ground coriander
1 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp ground cloves

100g unsalted butter at room temp + 1 tbsp melted for brushing
100 grams dark brown sugar
1 tbsp whole milk, plus 1 tbsp. if dough needs it
1/2 tsp baking soda
180 g flour
1/2 tsp salt

Almond Paste
200 g whole blanched almonds
150 g sugar
1 large egg
2 tsp lemon juice plus the zest of one small lemon
55 g of candied citrus peel chopped

To Decorate
1 large egg lightly beaten
30 grams of whole blanched almonds


To make the spice mix:  combine all the ingredients in a bowl and set aside until ready to use.

To make the dough: place the room temperature butter in the bowl of an electric mixer withe the paddle attachment in place.  Add the brown sugar and milk and beat on medium speed until smooth. Sift the baking soda, 4 tsp spice mix, the flour and salt into a bowl, then add this to the dough.  Continue to beat until the dough is soft and pliable, adding a little more milk if needed.  Transfer the dough to your work surface and lightly knead.  Cover in plastic wrap and keep in the fridge until ready to use.

To make almond paste: place the almonds in a food processor for 30 seconds–you don’t want the texture to be completely smooth. Add the sugar, egg and lemon juice and process again until it is slightly smoother but still grainy.  Finally add the lemon zest and candied peel and pulse once or twice, just to mix.  The paste should be sticky and softer than the dough, but still hold its shape.  Transfer to a a small bowl until ready to use.

Preheat the oven to 375 degrees.

Cool the dough out on a lightly floured 16 x 12 inch sheet of paper to form a 13x 7-1/2 inch rectangle–just over a 1/4 inch thick. Dust with flour to keep from sticking.

Transfer the dough and parchment sheet to a large baking sheet and brush 2/3 of the melted butter evenly over the dough.  spoon the almond paste lengthwise down the center of the dough to form a long sausage about 2 1/3 inches wide.  Brush the almond paste with the remainder of the butter and then using the paper to help you, fold the left side of the dough so it is on top of the paste.  Folks the right side on top of this (again using the parchment paper to hep you). The sides should be overlapping.  Press gently to secure and carefully turn the whole thing over so that the seal is at the bottom and the paste is secured.

To decorate brush the dough evenly and lightly with some of the beaten egg and arrange the whole almonds to top.  I didn’t have almonds so I used pine nuts.

Place in the oven and bake for 30 minutes until the dough begins to color and the almonds are golden.  Roll will flatten out. Set aside on baking sheet until completely cool then cut into 12 slices.

5 thoughts on “Ottolenghi & Goh’s Gevulde Speculaas

  1. According to Google Translate, Gevulde means “filled” in Dutch. The second word doesn’t translate into anything in Google Translate, but maybe it means Speculoos-filled? Or maybe it’s a Dutch word Google doesn’t know.


  2. According to Google Translate, the first word means “filled” in Dutch. So maybe it means “Speculoos filled”? But maybe not?


  3. Sorry, I got that wrong. Wikipedia says Speculaas is “a type of spiced shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ day in the Netherlands (5 December), Belgium (6 December),[1] and around Christmas in Germany. Speculaas are thin, very crunchy, caramelized, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat.”

    So Speculaas is the cookie, and Gevulde is filled—therefore, “Filled Speculaas.”


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s