Well, I wouldn't dare to throw this away, but I know I should give my portion to somebody else.
For the obvious reason.
Speculaas is a type of shortcrust biscuit, traditionally baked for consumption on St Nicholas' Eve in the Netherlands (December 5)
and Belgium (December 6). In recent decades it has become available all year round. Speculaas are thin, very crunchy, slightly
browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the
front side before baking; the back is flat.
Almond paste is made from ground almonds or almond meal and sugar, typically 50-55%, with a small amount of cooking oil, beaten
eggs, heavy cream or corn syrup added to bind the two ingredients. It is similar to marzipan but marzipan contains more sugar than
almond paste, and often contains additional ingredients such as food preserves and food coloring. Almond paste has much less sugar,
typically 50-55% compared to 75-85% sugar for marzipan of cheap quality. Almond paste is used as a filling in pastries, but it can also
be found in chocolates and as a higher quality alternative to marzipan. In commercially manufactured almond paste, ground apricot or
peach kernels are sometimes added to keep the cost down (also known as persipan).
In the Netherlands, almond paste is used in gevulde speculaas (stuffed brown-spiced biscuit)
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