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LOCATION: Recipes >> Cookie Recipes >> Speculaas 03

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Gevulde Speculaas
Makes about 165 cookies

9 cups flour
1 tbsp baking powder
1 1/2 tsp salt
1 1/4 lb butter, cut into pieces
2 cups sugar
2 tsp grated lemon peel
1 tbsp Speculaas spice
3 eggs, beaten
2 lbs almond paste
1 egg, beaten
1 egg yolk, beaten with 1 tbsp. water
almonds, blanched and halved

Sift the flour, baking powder and salt into a bowl,then rub in the
butter until the mixture resembles bread crumbs. Mix in the sugar,
lemon peel and Speculaas spice. Add the beaten eggs and mix with
a fork or knife until the dough is smooth and elastic (knead dough
and add water 1 tbsp. [15 ml.] at a time, enough to make dough
pliable). Let it rest in a cool place for at least one hour.

Divide the dough in three. Working with one-third at a time. Roll
out to about 1/8 inch [3 mm.] thick to 24-by-15 inch [60-by-38-cm.].
Roll out the almond paste to about 1/16 inch [1 1/2 mm.] thick to
12-by-15 inch [30-by-38-cm.]. Fold dough in half to mark your
center. Open dough and brush beaten egg over half the surface of
dough then place almond paste on top of the egg-washed half. Continue
to egg-wash the other half of the dough and fold over to cover the
almond paste. Using the cookie cutter roller, cut the dough lining
up the folded edge to the inside edge of the roller. Brush the
top of each cookie with egg yolk wash, place the halved almonds on
each cookie and brush with the rest of the egg yolk wash. Place
on buttered baking sheets, and bake in a preheated 350\xb0 F.[180\xb0
C.] oven for about 20 minutes, or until light golde n brown.

Note: To make spice, combine 3 1/2 tablespoons (50 ml) cinnamon,
(tablespoon (15 ml) each of nutmeg and cloves, 2 teaspoons (10 ml)
ginger and 1 teaspoon (5 ml) each of cardamom and white pepper.


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