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Stuffed speculaas
Delicious stuffed speculaas. Fun to do with the kids
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Ingredients
Directions
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Sift the flour, the caster sugar, biscuit and gingerbread spices and, if necessary, a pinch of salt over a bowl.
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Rub the lumps of flour or soft sugar through the sieve with the convex side of a spoon.
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Put the butter in the flour and cut with two knives into tiny pieces. Add the milk.
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Wash your hands with cold water so that they cool, dry them and knead the dough into a smooth ball.
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Wrap the ball in cling film and place in the refrigerator for 30 minutes. Beat the eggs with the water in a bowl.
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Crumble the almond paste over another bowl and pour half of the beaten egg.
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Punch the egg with a fork through the almond paste so that it becomes smooth.
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Preheat the oven to 175 ° C.
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Sprinkle the worktop and the rolling pin with some flour. Divide the dough ball into two equal pieces.
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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.
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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.
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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.
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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.
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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.
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Nutrition
505Calories
Sodium7% DV175mg
Fat43% DV28g
Protein18% DV9g
Carbs18% DV53g
Fiber8% DV2g
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