Gevulde Speculaas

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Speculaas, for those of you yet to discover this delectable Dutch treat, is a very spicy, crisp, short-crust biscuit often shaped into iconic Dutch objects such as windmills. It’s traditionally served during the Dutch festival of Sinterklass, though these days it’s available all year round and is a common treat to have with your daily cup of coffee.

My Dutch-born Dad has enjoyed a couple of speculaas biscuits with his morning coffee every day for more years than I can remember!


But, if you’re wondering, I didn’t make speculaas biscuits with my speculaas spices; instead, I’ve been itching to make its rather more glamorous big brother – Gevulde Speculaas (or filled speculaas).

So, how did it go? Well, take a gander at the photo below and you’ll see just how gorgeous a thing it is – a strip of melt-in-your-mouth almond paste sandwiched between two luscious layers of spicy speculaas. Bite through the crisp exterior and you find a softer, more cake-like interior, after which you’ll sink into the sweet almond paste beneath… holy flippin’ moly. I have one word for ya… make that two… utterly divine. Go and enjoy!



Indulge in a taste of Dutch tradition! Gevulde Speculaas features layers of spiced dough filled with creamy almond paste. Warm spices like cinnamon, nutmeg, and cloves fill the air with inviting aromas. Perfect for sharing with loved ones.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 8 hours 15 minutes
Total Time 9 hours 5 minutes
Course Dessert
Servings 12 Servings
Calories 268 kcal


  • 1 Blender


For the dough

  • 2 cups self-raising flour
  • 2 tbsp speculaas spices*
  • 1 cup brown sugar, packed
  • Pinch of salt
  • 1 stick & 2 tablespoons butter
  • 2 tablespoons milk
  • 1 egg yolk

For the almond paste

  • 1 cup of almonds (whole)
  • 1 cup powdered sugar (packed)
  • 1 egg,separated
  • 1 tbsp almond extract
  • Zest of a lemon or orange (optional)


  • For the dough: Mix the flour, the speculaas spices, the sugar and salt. Cut in the butter with two knives (I processed in a food processor) until the mixture has the consistency of wet sand. Add the milk and egg yolk and knead the dough until it comes together. Pat into a disc, wrap in plastic wrap and store in refrigerator for several hours, preferably overnight.
  • For the almond paste: Pour two cups of boiling water over the almonds and let them sit for about 15 minutes. Rinse the nuts with cold water and slip off the skin (it will come off easily). Save 12 almonds for decorating.
  • Put the remaining almonds in a blender and pulse a few times until the mixture has a wet sand consistency. Place the almond meal in a bowl – stir in the sugar, the egg white, almond extract (and lemon or orange zest if using). It should have a spreadable creamy consistency. If it doesn’t, add in a little of the egg yolk (beat it first) until it does. Refrigerate until ready to use.
  • Assembly: Divide the dough into two pieces (one a little larger than the other). Grease a 9″ pie plate or springform pan. Roll out the larger piece of dough and cover the pie plate base and sides. Spread the almond paste over the dough. Roll out the remaining piece of dough and cover the filling, sealing the edges. Brush with the egg yolk, place the 12 almonds around the edge of the cake and bake at 165C (325F) for about 35 minutes, or until golden brown and puffed. Let the cake cool completely before cutting into 12 slices.


*Speculaas Spices recipe:
  • 1 heaped tablespoon ground cinnamon
  • Scant 1/4 teaspoon ground nutmeg
  • Scant 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon mace (I couldn’t source any, so left it out)
  • 1/8 teaspoon white ground pepper
  • 1/8 teaspoon ground anise (I couldn’t source  any, so simply ground my own star anise, which has similar flavouring)
Mix spices together well, and store in an airtight jar.


Calories: 268kcalCarbohydrates: 46gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 30mgSodium: 13mgPotassium: 145mgFiber: 2gSugar: 28gVitamin A: 48IUCalcium: 58mgIron: 1mg
Keyword Gevulde Speculaas
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. I have a Dutch friend who introduced me to speculaas. I have bern in love with the spice blend ever since!
    Thank you for taking part in this challenge Susan.

  2. Totally love your postings. My husband is Dutch and I use a lot of his moms recipes but she was not a baker his Dad was and he did everything from memory and did not like to share. So thank you.


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