"This is my mother's base recipe for Dutch almond spice, the stuff that goes into speculaas."
photo by a user photo by a user
Ready In:
336hrs 30mins
1 1/2 cups




  • Mix together well and put in a sterilised jar.
  • Allow to stand for at least a fortnight if not longer.

Questions & Replies

Got a question? Share it with the community!


  1. Thanks Missy Wombat for this recipe. I have been searching for years for something similar to what mum used to make. This comes very close to what I remember. The hardest part about this recipe is waiting for 2 weeks befor I could use it.


I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
View Full Profile

Find More Recipes