Another of our family traditions is Speculaas.  This almond paste filled cake was easy to make gluten free and tastes just as good.
Gluten Free Speculaas
1 cup butter
1 cup brown sugar
1/2 cup white sugar
1 large egg
2 cups chickpea flour
2/3 cup potato starch
1/3 cup tapioca starch
1/2 teaspoon nutmeg
1 teaspoon allspice
1 1/2 teaspoon cinnamon
2 teaspoons baking powder

1/2 teaspoon baking soda
1/8 teaspoon mace
1/8 teaspoon cloves
almond paste (use store bought if gluten free or make your own – recipe below)
Almond Paste Recipe:
8 oz. ground almonds – I use a fairly fine grind.
1 egg
2 egg yolks
1 cup sugar
1 lemon rind grated. ( I use about 1-2 teaspoons depending on what I have and how lemony you want it.  I freeze the rest for next time.
Place almond meal in mixing bowl.  Add remaining ingredients and mix well with wooden spoon or hands.  Cover and chill.
Method:
Roll out almond paste about 1/4″ thick and to fit the 9 x 13 pan.  I roll out between waxed paper.
Cream butter, sugar and egg together.  Sift remaining ingredients and stir into the butter, sugar egg mixture.
Divide in half.

Grease a 9 x 13 baking pan.  Press half the mixture into the pan. Cover with almond paste. Then on waxed paper cut to the same length and width as the baking pan roll out the remaining half of dough and flip over onto the almond paste.  Brush with beaten egg white and sprinkle with almonds.  Bake at 350 for 30-40 minutes.

hand pressed into pan

dough rolled on parchment then flipped over onto almond paste

peel off the parchment paper

second layer of dough placed over almond paste