Stuffed Almond Muffins: (makes 10, or 20 mini)
- 200 gr self rising flour
- 1 heaping tbsp of speculaas spices (or gingerbread spices)
- 150 gr brown castor sugar
- 0.5 tsp salt
- 100 gr hard butter
- 25 gr chopped almonds
- 1 egg and 1 egg yolk
- 1-2 tbsp milk (if needed)
- about 80 gr almond paste
Sift the flour, speculaas spices, sugar and salt in a large bowl and combine. Add the hard butter and make crumbs with 2 knives. Then add the egg yolk and almonds and knead until you have a ball of dough. If it is too crumbly, add first 1 tbsp of milk and if that isn't enough add another. Wrap the ball in plastic foil and leave it at least one hour in the fridge, but this can also be done overnight.
Pre heat the oven to 160 degrees. I use a silicone muffin tin, so I don't have to grease them but if you have a tin one, please do. Roll the dough into a rectangular and cut out circles that are slightly bigger than the holes of the muffin tin you are using. You can use a small glass to do this. Fill each hole with a piece of dough. Make little balls of almond paste with your hands and place them on the dough. Then cut out some smaller circles from the dough to function as a lid. Press them on the almond paste and make sure you the dough is connected so the muffins stay closed.
Glaze them with some egg. Bake them for about 25 minutes (15-20 for mini)