Gevulde Speculaas (Almond paste-filled Dutch spice bars)
Dessert

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
1

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

2

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

3

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

4

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

5

Spread the filling on top.

6

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

7

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

8

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

9

Allow the bars to cool for 20 minutes before cutting.

Ingredients

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

Directions

1

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

2

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

3

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

4

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

5

Spread the filling on top.

6

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

7

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

8

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

9

Allow the bars to cool for 20 minutes before cutting.

Gevulde Speculaas (Almond paste-filled Dutch spice bars)

© Copyright 2019 – Lifestyle Magazine. All Rights Reserved. Site managed by Topograph