Spiced Speculoos with Almonds
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 7 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- 125 g suar
- 1 egg (s)
- 300 grams flour
- 60 g almonds, round
- 1 teaspoon Baking powder
- 1 tablespoon lemon zest
- 1 teaspoon, heaped cinnamon powder
- 1 pinch (s) clove powder
- 1 pinch (s) cardamom powder
- 1 pinch (s) aniseed powder
- 1 pinch (s) salt
- 200 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Beat butter, sugar and egg with a hand mixer for 10 minutes until frothy. Then sprinkle in the spices, lemon zest and ground almonds and stir in.
- Mix the flour with salt and baking powder, sieve over the butter mixture and stir in thoroughly.
- Briefly knead the dough with your hands and shape it into a ball. Place these in a sealable container and leave to rest at room temperature for a few hours, preferably overnight.
- Cover baking trays with parchment paper. Roll out the dough thinly in small portions on a floured work surface. Cut out the dough with different motifs.
- Sprinkle a heap of flaked almonds flat on the baking sheet, place a cut out speculoos on top and press down lightly. Do this with all the speculoos until the batter is used up. Then put the trays in a cool place for at least 15 minutes.
- In the meantime, preheat the oven to 200 ° C top / bottom heat.
- Bake the trays one after the other in the preheated oven for 10 - 12 minutes each on the middle shelf.
- Keep the cooled speculoos in a tin can until consumption.
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