Gevulde speculaas

Filled spice cake

300 grams/10.5 oz. Flour
3 tsp baking powder
salt
175 grams/7 oz. butter or margarine
150 grams/6 oz brown sugar
300 grams/11 oz almond paste
50 grams/2 oz blanched almonds
10 grams/0.4 oz speculaaskruiden*
1 egg

(*speculaaskruiden - for lack of an adequate English translation, the Dutch word is used - from your favourite Dutch import store or make it yourself: a mix of cinnamon, grams ground nutmeg, ground cloves, a pinch of cardamom powder, a pinch of ginger powder.)

Sift the flour with the baking powder, salt and speculaaskruiden in a large bowl. Mix the butter into the mix until the flour resembles bread crums. Stir in the brown sugar and knead to a sift dough. Wrap it in plastic and set aside for 2 hours.

Sprinkle flour onto a cutting board or countertop and roll out the dough to a rectangular shape of about 0.3 inch (3/4 centimetre) thick. Cut in half lengthwise. Grease a cookie sheet and place one half of the dough on it. Cover it with the rolled-out almond paste. Put the second half of the dough on top and press together gently.

Lightly beat the egg and brush it on the top of the speculaas. Decorate with sliced almonds.

Bake the koek for 40 minutes in a preheated oven at 175ºC/345ºF. Let it cool off before serving.