Old Fashioned Speculaas

Speculaas is one of my favorite snacks and I like it best when it's freshly baked. In order to give your speculaas that distinct flavor, you really need speculaaskruiden. I advise to use unsalted butter. Roomboter gives it a full flavor.



Serves 8

250 gr all-purpose flour
150 gr bruine basterdsuiker
100 gr roomboter
20 gr speculaaskruiden
50ml water
25 gr roasted almonds




In a large mixing bowl, cream the butter. Next, combine flour, sugar, speculaaskruiden, almonds, and salt. Add the water and knead until it has formed a ball.

Grease a baking tray and press the ball of dough on it. Create an evenly thick slab of speculaas.

Bake the speculaas for 25 minutes on the middle rack in a preheated oven at 175ºC/347ºF



You created 'gevulde speculaas', by adding Amandelspijs (Almond Paste) to the recipe. This is typically served with Sinterklaas. You can also use special molds to bake your speculaas in.