Stuffed speculaas

Sift the flour, the caster sugar, biscuit and gingerbread spices and, if necessary, a pinch of salt over a bowl.

Rub the lumps of flour or soft sugar through the sieve with the convex side of a spoon.

Put the butter in the flour and cut with two knives into tiny pieces. Add the milk.

Wash your hands with cold water so that they cool, dry them and knead the dough into a smooth ball.

Wrap the ball in cling film and place in the refrigerator for 30 minutes. Beat the eggs with the water in a bowl.

Crumble the almond paste over another bowl and pour half of the beaten egg.

Punch the egg with a fork through the almond paste so that it becomes smooth.

Preheat the oven to 175 ° C.

Sprinkle the worktop and the rolling pin with some flour. Divide the dough ball into two equal pieces.

Roll out each piece of dough with the rolling pin into a rag of about 15 x 30 cm. Line the baking sheet with baking paper.

Place 1 piece on the baking sheet. Spread the almond paste over it with wet hands or a pancake knife and leave a piece of dough around.

Place the second dough slice on top and press the sides together well. Brush the top of the dough with the rest of the egg.

Press the half almonds into the dough as decoration. Slide the baking sheet in the middle of the oven. Fry the stuffed speculaas in 40-45 minutes.

The almonds on top have then become golden brown. Remove the plate from the oven and allow the speculaas to cool on the baking tray.