Gevulde speculaas
(speculaas filled with almond paste)

For the dough you will need:

250 grammes or 8 1/2 oz. self-rising flour 
2 tablespoons speculaas spices 
150 grammes or 5 oz. dark brown sugar 
2 tablespoons milk 
150 grammes or 5 oz. butter or margarine 
1 egg yolk 
1 tablespoon milk 
50 grammes or 2 oz. whole almonds (peeled) for decoration 
For the almond paste you will need:

125 grammes or 1/2 cup ground almonds 
125 grammes or 1/2 cup white sugar 
1 egg 
the grated rind of half a lemon 
Mix the ground almonds, sugar, egg and the grated lemon 
rind until smooth. Put aside in a cool place.

Put the self-rising flour, with the salt, speculaas spices, 
brown sugar and butter or margarine into a bowl. 
Finely cut the butter or margarine into the mixture using two knives. 
Add the milk and knead (making sure your hands are cold) until you 
have a firm dough. Wrap the dough in aluminium foil or clear plastic 
and leave it in the fridge overnight. Grease a baking sheet with 
margarine. Cut the dough in half. Roll out both pieces on a floured 
surface until they are equal in size and approx. 1 cm. (1/2 inch) thick. 
Place one piece onto the baking sheet and spread it with the almond 
paste, leaving 1 cm. (1/2 inch) at each edge. Put the other half on top 
and seal the edges. Decorate with the almonds, pressing them into 
the dough. Beat the egg yolk together with the milk and use it to brush 
the top of the "speculaas". Bake at 150°C or 300°F for 30-45 minutes, 
or until it is golden brown. Slide the "gevulde speculaas" onto a wire 
rack and allow it to cool.