Almond-Filled Speculaas Cookies — Dutch Spiced Shortbread

These filled speculaas cookies are a Dutch holiday classic, especially enjoyed on Sinterklaas evening (December 5th). The contrast of a crisp, deeply spiced crust and a smooth almond filling makes them irresistible.

If you enjoy Dutch pastries, consider trying the stuffed speculaas pie variation for gatherings and celebrations.

The History of Speculaas

Speculaas spices became widely available in the Netherlands during the 17th century, when the VOC introduced a range of warm spices from overseas. Bakers experimented with blends until they found combinations that complemented baked goods. The resulting speculaas mix—similar to gingerbread spice—became a hallmark flavor in many Dutch cookies and desserts.

Ingredients for Almond Speculaas Cookies

A concise ingredient list appears in the recipe card below. Key components include:

• Self-rising flour — convenient because it already contains baking powder. If you don’t have it, substitute 200 g (1 ½ cup) all-purpose flour + 1 teaspoon baking powder.
• Speculaas spices — the essential warm spice blend for this recipe. If you make your own, try a base mix such as: 4 tbsp ground cinnamon, 3 tsp ground nutmeg, 3 tsp ground cloves, 2 tsp ground anise seed, 2 tsp ground coriander, and 1 tsp white pepper. Adjust to taste — some mixes include ginger or cardamom.
• Dark brown sugar — adds color and molasses-rich flavor. You can substitute other sugars, but expect a change in taste and texture.
• Almond paste — store-bought works well, or make a simple homemade paste: blend 2 cups almond flour (or 2 cups blanched whole almonds ground finely), 1 1/4 cups sugar, 2 tsp lemon zest (or 1 tsp lemon juice), 1 large egg, and optionally 1/2 tsp almond extract. Chill at least 1 hour to firm up and develop flavor.

Preparation — Dutch Speculaas Cookies

The printable recipe card is provided below for easy reference.

1. Combine dry ingredients (self-rising flour, speculaas spices, salt, brown sugar and a touch of extra baking powder) in a food processor. Pulse to mix.
2. Add cold butter cut into cubes and pulse until the mixture resembles coarse peas. If you don’t have a food processor, cut the butter into the dry ingredients using two knives or a pastry cutter until pea-sized crumbs form.
3. Add the egg yolk, slivered almonds and milk and pulse until the dough just comes together. Test by squeezing a small piece — if it holds, it’s ready.
4. Turn the dough onto a work surface, knead briefly, shape into a disk, wrap in plastic and chill at least 1 hour (or up to 2 days).
5. Grease a mini or standard muffin tin. Roll the dough to about 3 mm (1/8 inch) thickness. Cut rounds to line the muffin cavities to form the cookie bottoms.
6. Knead small portions of almond paste until pliable, press into each lined cavity and flatten the top.
7. Cut second dough rounds to cover the paste, place on top, seal the edges, press a whole almond into the center, and brush with beaten egg.
8. Bake in a preheated oven at 350 °F (180 °C) for 15 minutes for mini cookies or about 20 minutes for larger ones. Let rest 5 minutes in the tin, then remove to a wire rack to cool completely.

If you make this recipe, tag #byandreajanssen on Instagram — it’s always a joy to see your photos. If you enjoyed the recipe, please leave a rating on the recipe card to help other home bakers.

For more inspiration, you can find video recipes on the author’s YouTube channel and save ideas on Pinterest for later.

Gevulde Speculaas Koekjes (Dutch Almond-Filled Spice Cookies)

Andréa

Step-by-Step Directions