Filled Speculoos Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter
- 190 g flour
- 1 teaspoon Baking powder
- 75 g suar, brown
- 1 tablespoon gingerbread spice
- 1 pinch (s) salt
- 2 medium egg (s)
- 200 g almond (s), round
- 200 g suar, fine white
- 10 drops bitter almond flavor
- 1 lemon (s), untreated, grated zest it
- 1 tablespoon lemon juice
- 1 teaspoon whipped cream
- 24 almond (s)
Print Recipe
Pin Recipe Instructions
- Separate the eggs.
- Knead the butter in pieces, 150 g flour, the brown sugar, the baking powder, the gingerbread spice, the pinch of salt and 1 egg yolk together until you get a smooth dough. Wrap the dough in foil and let it rest in the refrigerator for at least 30 minutes.
- Mix the ground almonds, the white sugar, the 2 egg whites, the bitter almond flavor, the lemon peel and the lemon juice to a fine mixture. Mix in 40 g flour.
- Roll out half of the dough into a rectangle (18 x 26 cm) and cut in half lengthways. Place half of the almond mixture lengthways on a strand of the halved dough. Leave a margin of approx. 1.5 cm on each side. Place the second strand on top of the filling and press down the edge. The filling then lies between the strips of dough like a hot dog in a bun. Seal the ends of the bread with the dough.
- Repeat this process with the 2nd half of the dough and the 2nd half of the almond mixture to make 2 loaves of bread.
- Line a baking sheet with parchment paper and place the bread on it. Whisk the teaspoon of cream with the rest of the egg yolk and brush the bread with it. Place 12 almonds on each bread.
- Bake the bread in a preheated oven at 175 degrees top / bottom heat for about 40 minutes.
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