Gevulde Speculaas

1 ½ teaspoons ground cinnamon

1 ½ teaspoons pumpkin pie spice

⅛ pinch ground nutmeg

⅛ pinch ground mace

⅛ pinch ground allspice

⅛ pinch ground cloves

⅛ pinch ground ginger

5 ounces blanched almonds

¾ cup white sugar

1 egg

1 teaspoon almond extract

½ teaspoon lemon zest

2 cups all-purpose flour

⅔ cup light brown sugar

½ teaspoon grated orange zest

½ teaspoon lemon zest

¼ teaspoon baking soda

¼ teaspoon salt

¾ cup butter

2 tablespoons milk

¼ teaspoon vanilla extract

¼ teaspoon almond extract

2 tablespoons white sugar

1 tablespoon water

¼ teaspoon almond extract

¼ cup slivered almonds, or to taste

Mix cinnamon, pumpkin pie spice, nutmeg, mace, allspice, cloves, and ginger together in a bowl to make speculaas spice mix.

Pulse almonds in a food processor until finely ground. Add 3/4 cup white sugar, egg, 1 teaspoon almond extract, and 1/2 teaspoon lemon zest. Pulse until mixture forms a ball.

Combine speculaas spice mix, flour, brown sugar, orange zest, 1/2 teaspoon lemon zest, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until dough resembles coarse crumbs. Add milk, vanilla extract, and 1/4 teaspoon almond extract; mix until dough forms a smooth ball.

Preheat oven to 375 degrees F (190 degrees C). Line a 9-inch springform pan with parchment paper.

Divide dough into 2 pieces. Roll out into circles on a lightly floured work surface. Press 1 circle over the bottom and 1 inch up the sides of the lined pan. Spread almond mixture on top. Cover with second circle and seal edges over filling.

Mix 2 tablespoons white sugar, water, and 1/4 teaspoon almond extract in a small bowl to make a thick paste. Brush paste over top of the dough. Arrange slivered almonds in a decorative pattern on top.

Bake in the preheated oven until golden brown, about 20 minutes. Let cool before removing the outer ring of the springform pan, about 30 minutes.