Gevulde speculaas from Sweet (page 33) by Yotam Ottolenghi and Helen Goh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • katie_q52s7k on March 04, 2026

    I love to make this every year on sinterklaas and I have my son decorate the top how he likes. They’re some of my favorite cookies.

  • CordovaBayCook on June 20, 2025

    These are absolutely delicious. Much easier to make than I had anticipated! I added a bit of almond extract to the almond paste filling, and I think that was a good move. I made these, along with the Speculaas from the Crust bakery book, for a Dutch-themed luncheon, and they were very well-received.

  • elysedc on June 16, 2022

    this recipe looks fussier than it actually is, and the final product is 100% worth it. So delicious. These have become a regularly requested treat.

  • Lsblackburn1 on December 05, 2021

    Loved these! Not too fussy to make and that almond filling is delicious. Baked for about 25 minutes.

  • Kitchengeek on November 24, 2017

    These were fairly easy to make, and fantastic - not to sweet. // I did not have dried ginger so I subbed a bit of fresh ginger, adding to the wet ingredients rather than the dry, and that worked fine.

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