If the raw almonds still have their brown skins, remove them as follows. Bring water to a boil, add the almonds, cook them for one minute, drain immediately and let cool for a few minutes. Rub them between your fingers to remove the skins.

Grind the almonds for one or two minutes in a food processor, until you see nothing but very small pieces.

(Or skip this step if you use ground almonds.)

Add the sugar, and grind for another one or two minutes. It must be very fine after this step.

Add the egg and let the food processor combine it - if it is powerful enough. Otherwise you will have to combine it with your fingers.

Store the almond paste in an airtight container in the refrigerator. Although the flavor gets better as days pass by, it is not wise to store the paste for too long, as it contains a raw egg. For the same reason you should not eat the paste unbaked.

Put flour, baking powder, sugar, salt and spices in a bowl.

Cut the butter in pieces and add.

Knead until smooth.

Feel free to add a little milk if the dough is too dry.

Wrap in cling film and put in the refrigerator for two hours.

You can choose to make the dough a few days in advance, just like the almond paste, that will benefit the flavor. Freezing is no problem.

Assembling and baking the Gevulde Speculaas

almond paste

Preheat the oven to moderate 350°F/180°C/gas 4

Divide the dough into two portions. One is slightly bigger than other one.

Roll out both portions on a lightly floured surface, until they are exactly as big as the baking pan

Put one of the layers in the pan and press it lightly to fill the bottom.

Lightly beat the egg with teaspoon cold water.

Roll out the almond paste between two sheets of cling film, until it is exactly as big as the pan, and put it on the dough in the pan. (If you chose to make the paste soft, you can smear the paste instead of rolling it.)

Press the paste lightly down to fit in the pan

Now put the second layer of dough on top of the paste, press it lightly, and make as smooth as possible.

Brush the top with egg wash.

Decorate the pastry with the almonds.

Bake for 45 minutes in the preheated oven.

Let cool completely in the pan, then cut it in portions as you like.