{"id":661,"date":"2010-02-07T23:11:04","date_gmt":"2010-02-08T05:11:04","guid":{"rendered":"http:\/\/www.wobben.org\/?p=661"},"modified":"2020-02-02T22:49:10","modified_gmt":"2020-02-03T04:49:10","slug":"gevulde-speculaas-spicy-biscuit-walmond-filling","status":"publish","type":"post","link":"https:\/\/wobben.org\/blog\/our-home-life\/at-home\/gevulde-speculaas-spicy-biscuit-walmond-filling\/","title":{"rendered":"Spicy Biscuit w\/Almond Filling (‘Gevulde Speculaas’)"},"content":{"rendered":"

\"Gevulde<\/a><\/p>\n

SPECULAAS SPICES MIX<\/em>
\nmix ground:
\n90 g    cinnamon
\n30 g    nutmeg
\n30 g    cloves
\n10 g    star anise
\n10 g    coriander
\n5 g white pepper
\n5 g     ginger
\n5 g     cardamom<\/p>\n

ALMOND PASTE<\/em>
\n150 g    ground almonds
\n150 g    sugar
\n1          egg
\nzest of a lemon plus 1 or 2 tbsp juice (optional)<\/p>\n

mix ingredients, taste increases when put in container in fridge for a few days, but you can also use it directly (you can keep the paste in fridge for up to 3 weeks)<\/p>\n

SPECULAAS DOUGH<\/em>
\n1,5 cup \/ 200 g    all-purpose flour
\n0,5 cup \/ 100 g    brown sugar
\n100 g     butter
\n15 g       speculaas spices mix
\n1 tsp      baking powder
\npinch     salt
\n(square) baking pan 8″ or 20 cm
\ndecoration: appr. 16 almonds, egg (lighty beaten)<\/p>\n

– preheat oven: 175C\/350F, grease baking pan
\n– mix all ingredients for dough to a smooth ball (it’s good if it stays crumbly as you will press it into the pan and it will become more firm then)
\n– divide in two UNEVEN parts, press the smallest part into an even layer in the pan
\n– put the almond paste on top of the dough, make even layer but stay about 1\/4 inch away from the sides
\n– press the rest of the dough on top of the almond paste into an even layer, esp. on the sides where it touches the bottom layer
\n– smoothen the top with a wet spoon (or fingers), paint with some beaten egg, put the almonds in as decoration and paint with egg again
\n– bake in middle of oven in about 35 minutes, cut AFTER cooling in (16) squares<\/p>\n","protected":false},"excerpt":{"rendered":"

SPECULAAS SPICES MIX mix ground: 90 g    cinnamon 30 g    nutmeg 30 g    cloves 10 g    star anise 10 g    coriander 5 g white pepper 5 g     ginger 5 g     cardamom ALMOND PASTE 150 g    ground almonds 150 g    sugar 1          egg zest of a lemon plus 1 or 2 tbsp juice (optional) mix ingredients, taste increases … Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1005],"tags":[1043],"class_list":["post-661","post","type-post","status-publish","format-standard","hentry","category-at-home","tag-recipes","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/wobben.org\/blog\/wp-json\/wp\/v2\/posts\/661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wobben.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wobben.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wobben.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wobben.org\/blog\/wp-json\/wp\/v2\/comments?post=661"}],"version-history":[{"count":5,"href":"https:\/\/wobben.org\/blog\/wp-json\/wp\/v2\/posts\/661\/revisions"}],"predecessor-version":[{"id":7812,"href":"https:\/\/wobben.org\/blog\/wp-json\/wp\/v2\/posts\/661\/revisions\/7812"}],"wp:attachment":[{"href":"https:\/\/wobben.org\/blog\/wp-json\/wp\/v2\/media?parent=661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wobben.org\/blog\/wp-json\/wp\/v2\/categories?post=661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wobben.org\/blog\/wp-json\/wp\/v2\/tags?post=661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}