A tender heart made out of almond paste

How do you even pronounce that? I'd say 'spice' comes closest. And what is it? Well, It's not marzipan, it's not frangipane, but it does have lots of almonds. In fact, where marzipan has 3 parts sugar to 1 part almonds, this has a 50-50 ratio. Make this stuff a few days ahead of whatever you want to bake with it, so the flavours have a bit of time to mix.


  • 125 g ground almond
  • 125 g sugar
  • zest of 1 lemon and a little juice
  • 1-4 tbsp water
  • 1 egg yolk


  1. Mix the almond with the sugar and the lemon zest, and and a nice squeeze of the juice. This probably isn't enough to make all the dry bits start sticking together, so you'll probably need to add some water. Be careful, though! It doesn't have to be a sticky mess just yet. Sort of a crumbly texture is what you're going for.
  2. Leave this to sit in the fridge in an airtight container for 1-4 weeks, or use immediately if you're hungry.
  3. When you're ready to use it, mix in the egg yolk so you get a sweet, sticky, glorious mess. If your spijs is too hard to knead, add in some of the egg white.
  4. You can use spijs to make Dutch apple pie, gevulde speculaas, or banketstaaf. Or think up your own deliciousness! Go on!


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