The oldest version of speculaas contained no spices such as cinnamon, cardamom, cloves, nutmeg, white pepper, anise and coriander. This biscuit was light in color (by missing the spices) and tasted like a simple, sweet butter cookie sprinkled with caster sugar. The name “speculaas” comes originally from the latin word: “speculator”, which means: “The one who sees everything”.
Pastry – serves: 8-10 – preparation time: 30 minutes – cooking time: 30 minutes
Chop the almonds finely in a food processor.
Mix the sugar and one egg together.
Add the almonds with orange rasp and mix again.
Create a roll of this almond paste and wrap it in plastic. Put it in the refrigerator.
Preheat the (hot air) oven to 347 degrees F (175 degrees C).
Sift the flour with the baking powder into a bowl and add the butter.
Cut the butter into small pieces with two knives.
Add the sugar, salt, spices and milk to the bowl.
Knead the dough until it becomes a ball.
Wrap the dough in plastic and let it rest in the refrigerator for about two hours.
Now, take the almond paste again and add 2 eggs.
Stir until it’s smooth and easy to lubricate.
Take the cold dough out of the refrigerator and roll a 1 cm thick slice. Cover baking paper with half of the dough. Brush the dough with an beaten egg and cover it with the almond paste.
Take the other half of the dough and place this over the almond paste.
Brush the dough again with a beaten egg.
Spread the remaining almonds on the dough.
for 30 minutes in the oven.