Always vegetarian, often vegan

Stuffed gingerbread with almond spice

Delicious stuffed speculaas with almond paste. Make the food yourself or buy it in the store. A typical Sinterklaas delicacy, but we secretly bake it in the summer as well.

Stuffed gingerbread with almond paste

Although this stuffed gingerbread is a Dutch "Sinterklaas" delicacy, we actually like it all year round. So try it in December and enjoy it the rest of the year.
So good, you'll make a lot of friends here...
Voorbereiding 15 minutes
Bereiding 35 minutes
Waiting time 4 hours
Totale tijd 4 hours 50 minutes
Course: Baking, Cake
Cuisine: Dutch
Keyword: Almond paste, gingerbread
Porties: 1 big biscuit



  • 125 gr (vegetable) butter at room temperature
  • 125 gr brown sugar
  • 250 gr flour
  • 25 ml vegetable milk
  • 1 tsp lemon juice
  • 2,5 tbsp gingerbread spices
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Almond paste (purchased)

  • 500 gr almond paste
  • 1 tbsp water

Almond paste (homemade)

  • 250 gr skinned almonds
  • 250 gr sugar
  • 1/2 lemon
  • 1 egg


  • 1 beaten egg
  • 1 tbsp (vegetable) milk
  • 100 gr white almonds



  • Mix all the ingredients for the gingerbread dough in a bowl. Once it's a cohesive ball, wrap it in plastic wrap and put the dough in the fridge for at least an hour.
  • Preheat the oven to 180 degrees.
  • Grease a mold and line it with baking paper. We used a square shape of 20x20 cm.
  • Divide the dough into two pieces. A piece of 2/3 and a piece of 1/3.
  • Roll out the largest piece on a floured work surface to about 1.5 cm thick.
  • Line the mold and the edges with the dough. Trim the edges neatly.
  • Mix the almond paste with water and make it a bit smooth.
  • Line the mold with the 2/3 layer of dough including the edges.
  • Cover the layer of dough with the almond paste so that there is an equal amount everywhere.
  • Roll out the other piece of dough and place on the almond paste. Fine-tune and trim here and there if necessary.
  • Brush the gingerbread with a mixture of egg and milk. Press the almonds into the dough, not too far, and brush again with the mixture   and put in the oven.
  • Depending on your oven, you can bake the filled gingerbread in 35 minutes. Let cool on a wire rack and cut into cubes.

Almond paste

  • Place the almonds in the food processor and chop very finely. Then add the sugar, lemon zest and egg and mix until combined. Shape it into a ball and wrap it in plastic wrap.
  • Place the ball in the fridge for at least half a day, but a few days is even better.
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