Gevulde Speculaas (Filled Gingerbread)
1 package of Betty Crocker Gingerbread Cookie Mix (17.5 oz/496g)
1 stick (1/2 cup) Butter, Margarine, or Spread, softened (not melted)
1 tablespoon water
Almond paste filling-
1 300g package Dr. Oetker Amandelspijs (almond paste)
1 egg (lightly beaten)
Heat oven to 350 F.
Stir cookie mix, softened butter, water, and egg in medium bowl until soft dough forms. (I forgot to add the water, and I used unsalted butter zapped in the microwave for just over 1 minute.)
Divide the cookie dough into two halves and press 1/2 into a greased/floured 9 by 9 inch square pan.
Mix with a fork the beaten egg and almond paste until egg seems to disappear.
Press that paste mixture on top of the first cookie dough layer.
Then sprinkle the remaining 1/2 of the cookie dough evenly over the paste mixture.
Bake for 30-35 minutes.
(To dress it up, you can lightly glaze with beaten egg and then add slivered or sliced almonds before baking.)
Let cool to almost room temperature before serving.
Enjoy this rich December treat!