Speculoos biscuits

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 45
  • 150 g lactose-free butter
  • 125 g demerara sugar
  • 1 egg (size M)
  • 1 TEASPOON ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground cardamom
  • 1 TEASPOON grated rind of 1 untreated lemon
  • 60 g crushed almonds
  • 300 g Flour
  • 1 TEASPOON Baking Powder
  • 70 g flaked almonds
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Beat the butter, sugar and egg with the whisk of the hand mixer for at least 10 minutes until frothy. Stir in spices, lemon peel and ground almonds. Mix flour and baking powder and stir in. Form the dough into a ball with your hands, wrap in foil and chill for approx. 1 hour

  2. 2

    Roll out the dough on a floured work surface to a thickness of approx. 4 mm. Line 3 baking trays with baking paper and sprinkle with half almond flakes. Cut out dough with different motives. Knead the rest again and again. Place the speculoos on the baking trays. Push uncovered almond flakes under the biscuits. Sprinkle the remaining almond flakes on the biscuits and press them a little firmly. Put the speculoos in a cool place for about 2 hours

  3. 3

    Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Take out and let cool on a cake rack

  4. 4

    Waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
80 kcal
CARBS
8 g
FATS
5 g
PROTEINS
1 g