Summary

Ingredients

• 100 g almond (s), round
• 125 g butter, soft
• 90 g suar, brown
• salt
• 1 egg yolk
• 1 teaspoon cardamom powder
• 1 teaspoon cinnamon
• 0.5 teaspoon ½ clove powder
• 0.5 teaspoon ½ nutmeg
• 100 g flour (type 550)
• 1 packet puff pastry from the refrigerated shelf (roll, 225 g, 42 x 25 cm)
• 1 egg white
• 100 g suar

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Instructions

1. Roast the almonds in a pan without fat while stirring until golden brown. Let cool down. Mix the butter, brown sugar and a pinch of salt with the hand mixer until creamy. Add the egg yolks and stir until smooth. Mix the spices, flour and almonds and knead briefly. Chill the dough for at least 1 hour.
2. Roll out the speculoos dough into a rectangle (21 x 12 cm). Halve the puff pastry crosswise. Brush one half thinly with egg white. Place the speculoos dough precisely on top of the puff pastry, brush with egg white and cover with the 2nd half of the puff pastry. Wrap the sheet of dough in cling film and put it in the fridge for at least 30 minutes.
3. Roll out the cooled dough with the corrugated wood to a thickness of 5 mm. Straighten the edges. Cut strips approx. 8 mm wide and 12 cm long from the dough. Roll the ends together so that the dough strips twist like a cord and shape the strips into pretzels.
4. Scatter the sugar on a flat plate and roll the pretzels in it on both sides. Place on baking sheets lined with baking paper and bake in a preheated oven at 190 ° C (gas: 2 - 3, convection: 170 ° C) on the 2nd rack from the bottom for 10 - 15 minutes until golden brown and crispy. Cool on a wire rack.
5. Tip: The pretzels can be stored in a tin can for 1 - 2 months (ideally between layers of baking paper). But they have never survived that long with us. In addition, the finished sheet of puff pastry and speculoos dough can also be frozen and processed later.