Filter
Reset
Sort ByRelevance
Beej
Stuffed speculaas with almond miter
Stuffed speculaas with almond miter
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
In a bowl, mix the flour with the sugar, biscuit and gingerbread spices and the salt. Cut the butter through 2 knives until a crumbly dough is created.
-
Using cool hands, quickly knead the dough into a coherent dough and form into a ball. Wrap the dough in cling film and leave to rest in the refrigerator for 1 hour.
-
Grease the baking tin.
-
Preheat the oven to 170 ° C.
-
Put the almond paste in a bowl. Break the egg over the bowl and knead through the food.
-
Spread the worktop with flour and roll out with the rolling pin ⅔ of the dough into a piece of 20 x 20 cm.
-
Line the bottom of the mold with the dough. Put the food on the dough, leaving around a 1 cm border.
-
Roll out the rest of the dough into a piece of 20 x 20 cm and place on the food. Press the edges well.
-
Form a miter with the garnish almonds. Split the egg, stir the egg yolk and brush the gingerbread biscuit with it.
-
Bake for about 35 minutes in the middle of the oven. Bon appétit! .
Blogs that might be interesting
-
100 minPastrieswheat flour, unsalted butter, almond flour, medium sized egg, salt, pink glaze, Raspberry Jam, glitters sugar,glitter hearts -
110 minPastriesself-raising flour, dark brown sugar, biscuit and speculaas spices, ice cold butter, milk,thick cream butter speculaas step-by-step -
35 minPastriesunsalted butter, medium sized egg, light brown caster sugar, vanilla extract, salt, dark chocolate 72%, wheat flour, cocoa powder, baking soda,chocolate cookies from rutger bakes -
220 minPastrieschilled pumpkin pieces, tap water, dark brown sugar, unsalted butter, medium sized egg, self-raising flour, ground cinnamon, ground cardamom, ground ginger, granulated sugar, pecans, fresh cream cheese, powdered sugar,pumpkin cake
Nutrition
260Calories
Sodium5% DV110mg
Fat22% DV14g
Protein8% DV4g
Carbs10% DV29g
Fiber4% DV1g
Loved it