Filled speculaas with orange

METHOD

How to make it

1. 01

   STEP 1

   Done

   Mix the flour, baking powder, speculaas, salt and bark sugar in a bowl.

2. 02

   STEP 2

   Done

   Add the cold butter and half the milk and knead together with the stand mixer or hand to form a coherent dough. Add extra milk if you find it too dry. Press the dough flat to a round or rectangular slice, pack in holding foil and put in the refrigerator for at least 1 hour. But this can also be all night.

3. 03

   STEP 3

   Done

   Mix the almonds, sugar and orange rasps in the stand mixer and chop finely. Don't grind too long, because you don't want the almonds to release oil. Split the egg, store the egg yolk, and knead the protein and orange juice through the ground almonds until the food sticks well together. Put it in the fridge for another 30 minutes, wrapped in holding foil.

4. 04

   STEP 4

   Done

   Preheat the oven to 180 degrees. Grease a low baking form. This can be oblong or, in my case, a round quiche. Cut the dough in two, pollinate your work surface with flour and roll out a part so it fits on the bottom. Cover the shape and also make raised edges. Divide the almond food on this. Then roll out the second part and put it over the food. Make sure that the edges on the side overlap and press closed.

5. 05

   STEP 5

   Done

   Make a little pattern of the almonds on your stuffed specs. Beat the egg yolk loose with a small splash of milk and brush the top. Another tip from Laura: Then the top will shine nicely.

6. 06

   STEP 6

   Done

   Bake the filled speculaas in the oven for 40 minutes, let cool on a rack and cut into dots or cubes.

7. 07

   STEP 7

   Done

   You can keep the filled speculaas for a few days if you wrap them well in aluminium foil. But of course it tastes best the day you baked it. Enjoy!