So, you may remember my earlier (and might I say, highly successful) attempts at the wonder that is speculaas. For Rata’s first birthday I followed the recipe to the T, while at her second I played around a bit with the instructions. Well, I was going to make them again for Louis’ pending 30th, mostly because his aunty is making an appearance and I’d long ago promised I would make her some. I was… and then I found that in all the hubbub of moving and working and general STUFF going on, I couldn’t be bothered with the hoo-hah. But I still wanted yum spice things to eat with almond paste in them.
So I turned instead to the recipe for Belgium biscuits in Ladies, A Plate. I put in the speculaas spice mix from the speculaas recipe and reduced the butter and sugar to the levels allowed in the notes (it gets too greasy on a hot summer’s day). Then I made the almond paste from the speculaas and added a dash of rosewater instead of almond essence because that stuff is highly offensive to my nose and palate. And then I left both dough and paste in the fridge for two days for alas! out of time once again.
On Sunday night, I did this little thing called rolling out the dough, rolling out the almond paste over half of it, folding the dough in half and continuing to roll it until it was roughly what I considered to be ‘biscuit thickness’. With me this is always rather uneven as I am not terribly good at rolling out dough, even after all these years. Then I just whipped my pastry cutter along lines to make diamond shapes, baked them for about 15 minutes and presto!
They are wonderful – for starters I was impressed by how even that strip of paste is in the middle of (most of) them. The Belgium biscuit layer is crisp, while the almond is chewy, so it seems to me a winning combination.
Now I just need to keep them safe in the tin until Saturday… I should have kept to my word about staying off the sugar. Still, nine weeks sugar-free is nothing to sniff at.
*** P.S. I did play around a bit with the making of it and did a little experiment to see what this combination of dough was like layered as it is in the speculaas recipe, with the thicker layers. It was crap. Don’t do it.