Gevulde Speculaas (Stuffed Gingerbread Bars)

December 5 is a BIG day for our Dutch-American family. On this day, Dutchies around the world celebrate the arrival of Sinterklaas. I intended to write a post about the Netherland's version of a generous man in red, but that will have to wait til next year, because I'm going to share my favorite Sinterklaas recipe instead, and you can thank me all year round!

I was first introduced to the deliciousness of gevulde speculaas during my first Christmas in the Netherlands. I couldn't wait to to enjoy these gingerbread bars stuffed with almond paste again but I had to first translate the recipe from Dutch! 

Today we brought these bars, along with other Sinterklaas goodies and birthday cupcakes to our son's class and they were a bit hit. Both his teachers requested the recipe, so it was just the motivation I needed to get this post up before calling it a day!

Sinterklaas came to help me out.

 Ingredients: 

• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 Tablespoon speculaas spice (you can make your own with my recipe)
• 1 cup coconut sugar (or brown sugar)
• 10 Tablespoons butter (or dairy free alternative)
• 2 Tablespoons Almond milk
• 1 egg yolk
• 8 oz. almond paste
• Handful of whole almonds

Instructions: 

1. Sift together flour, baking powder and salt.

2. In a large mixing bowl, add speculaas spice,sugar, and flour mix in a large mixing bowl. 

2. Slice butter into small pieces and add to the flour mixture.

3. Combine until mixed well.

4. Add the milk and egg yolk.

5. Knead together until a slightly sticky ball forms.

6. Wrap dough in plastic and refrigerate overnight (or at least several hours).

7. Preheat oven to 325 degrees Fahrenheit.

8. Divide dough in half.

9. Grease a square pan and set aside. (I like to use my homemade non-stick spray)

10. Roll out the first half of the dough so that it will cover the bottom of the pan. Press dough into the pan so the bottom is evenly covered.

11. Spread the almond paste over the dough. If using paste from a can, break the paste into pieces and carefully spread out the paste without squishing through to the dough.

12. Roll out the second half of dough, and carefully cover the filling layer.

13. Press almonds into the dough in a block pattern so that cut pieces will each have an almond in the center.

14. Bake for 35 minutes or until a toothpick comes clean when poked in the center.

15. Let cool before cutting into pieces.

Eet Smakeliljk!

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