Name: Gevulde Speculaas (Almond paste-filled Dutch spice bars)
Yield: 1
Ingredients: 3 cube butter; 1 cup brown sugar; 1 cup white sugar; 2 eggs; 3 cups flour; 1 tsp baking soda; 0.50 tsp nutmeg, heaping; 2 tsp cinnamon, heaping; 1 tsp cloves, heaping; 1 cup almonds, boiled to remove skins, and halved; 2 eggs, beaten; 0.50 cup sugar; 1 tsp lemon extract; 1.50 cups pure almond paste

Recipes by Tim Huitt, Valley Eatery, Visalia, CA

Yields1 Serving

Dough

3 cube butter

1 cup brown sugar

1 cup white sugar

2 eggs

3 cups flour

1 tsp baking soda

0.50 tsp nutmeg, heaping

2 tsp cinnamon, heaping

1 tsp cloves, heaping

1 cup almonds, boiled to remove skins, and halved

Filling

2 eggs, beaten

0.50 cup sugar

1 tsp lemon extract

1.50 cups pure almond paste

Combine all filling ingredients and beat until well combined. Place in the refrigerator to cool while making the dough.

Mix the butter, sugars, and eggs until well combined.

Add dry ingredients (all remaining dough ingredients except almonds) and mix some more.

Divide the dough in half and place one part at the bottom of a 9x13-inch pan (only the bottom, not the sides). Preheat oven to 350F

Spread the filling on top.

Flatten the second half of the dough on top, being careful not to combine with the filling layer.

Place the almond halves on top in a pattern that follows your cut lines.

Bake at 350F for 40 minutes or until golden brown.

Allow the bars to cool for 20 minutes before cutting.

Ingredients