Speculoos – Croissants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 70) |
Ingredients
- 300 grams flour
- 125 g suar
- 100 g almond (s), round
- 200 g butter
- 3 egg (s), including the yolk
- 1 point speculoos - spice (6g)
- 3 points vanilla sugar
- 1 pinch (s) salt
- 1 teaspoon cinnamon
- 100 g powdered suar
Print Recipe
Pin Recipe Instructions
- Knead the flour, sugar, almonds, butter, egg yolks, speculoos spice, 1 packet of vanilla sugar and salt to form a smooth dough. Cover and chill for approx. 1 hour.
- Preheat oven.
- Shape the dough into small, approx. 6 cm long strands and bend them into croissants. Place the croissants on a baking sheet lined with baking paper and bake on the middle shelf for 13-18 minutes at 175 degrees.
- Prepare a mixture of powdered sugar, 2 packets of vanilla sugar and cinnamon and carefully turn the croissants in it while they are still warm.
- The cooled speculoos biscuits can be stored in airtight containers.
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