Stuffed speculaas with almond miter

Name: stuffed speculaas with almond miter
Cook time: 35 min
Total time: 130 min
Yield: 16
Cuisine: Dutch
Ingredients: 250 g self raising flour; 125 g dark brown sugar; 1 el biscuit and speculaas spices; 1 mespoint salt; 150 g unsalted butter; 300 g almond paste; 2 medium sized egg; 25 g garnish almonds

Ingredients

Kitchen Stuff

1 baking form (20 x 20 cm)
1 rolling pin

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! .