Summary

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

1. 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.
2. Mix the flour with salt and baking powder, sieve over the butter mixture and stir in thoroughly.
3. 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.
4. 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.
5. 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.
6. In the meantime, preheat the oven to 200 ° C top / bottom heat.
7. Bake the trays one after the other in the preheated oven for 10 - 12 minutes each on the middle shelf.
8. Keep the cooled speculoos in a tin can until consumption.