Almond-Speculoos

written on 20/12/2020
by Evi Rauscher


20th door of the Advent calendar


For about 40 pieces

Ingredients for the dough:

  • 100 g almonds
  • 250 g flour
  • 150 g sugar
  • 1 pinch of salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoons each of ground ginger, ground cloves, ground cardamom
  • Grated zest of ½ untreated lemon
  • 125 g butter
  • 1 egg

To finish:

  • 100 g flaked almonds for baking
  • Flour for the work surface
  • Cornflour for the Spekulatius mould
  • Milk to glaze


Preparation:

Grind the almonds finely. Make a mound on the work surface together with flour, sugar, 1 pinch of salt, spices and the lemon zest. Spread the cold butter in slices on top. 

Make a well in the middle and add the egg. First roughly chop everything up, then quickly knead it into a smooth dough with your hands. Shape into a ball, cover it and put it in the fridge for at least one hour.

Line two baking trays with baking paper and sprinkle thinly with flaked almonds. Roll out the dough on the lightly floured work surface to a sheet about 3 mm thick.

Brush the Spekulatius cutter with cornflour and press into the dough. Remove the mould and cut off any excess dough. Place the Spekulatius on the flaked almonds on the baking tray. Chill for about 15 minutes.

Preheat the oven to 180 °C. Brush the Spekulatius with milk and bake in the hot oven for about 10 minutes until light brown. Take them out and let them cool down on a cake rack.

Tip: If you do not have a Spekulatius mould, you can cut out any motif from the dough with biscuit cutters and place it on the almonds.