Almond – Speculoos
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter (cold, in flakes)
- 300 g suar
- 100 g marzipan raw mass (torn apart)
- 1 egg (s)
- 2 teaspoons cinnamon
- 0.5 teaspoon ½ cardamom
- 1 pinch carnation (s)
- 500g flour
- 100 g almond (s) (almond leaves)
- 1 pinch nutmeg
- 1 pinch salt
Print Recipe
Pin Recipe Instructions
- Knead the butter, sugar and marzipan (by hand or with the dough hook of the mixer). Mix in the egg and spices, finally knead in the flour. Put the dough in the refrigerator for 1 - 2 hours, shape it into a flat square and wrap it in parchment paper.
- Roll out 2-3 mm thick on a lightly floured work surface, cut out shapes (or press dough into floured models, cut off the edges and remove the figures by beating them vigorously). Line the tray with baking paper and sprinkle evenly with flaked almonds. Place the biscuits on top, bake at 180 degrees for approx. 10 - 12 minutes. Long shelf life in a well-sealed can!
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