Speculoos rectangles

Name: Speculoos rectangles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 50
Ingredients: 250 g soft butter; 200 g Sugar; 2 Eggs (size M); 7-10 Tbsp grated peel of 1 untreated orange; 1 pinch Salt; 500 g Flour; 100 g ground almonds without skin; 1 (15 g) bag of speculoos spice; 1 knife tip salt of the hartshorn; 200 g flaked almonds; 1 Egg yolk (size M); 2 TABLESPOONS Whipped cream; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 50

250 g soft butter
200 g Sugar
2 Eggs (size M)
7-10 Tbsp grated peel of 1 untreated orange
1 pinch Salt
500 g Flour
100 g ground almonds without skin
1 (15 g) bag of speculoos spice
1 knife tip salt of the hartshorn
200 g flaked almonds
1 Egg yolk (size M)
2 TABLESPOONS Whipped cream
7-10 Tbsp Cling film
baking paper

Directions

1
Cream butter and sugar for about 5 minutes. Stir in eggs, orange peel and salt. Mix flour, ground almonds and speculoos spice and add to the fat mass. Dissolve the salt of the deer horn in 1-2 teaspoons of water, also add to the bowl and knead everything into a smooth dough. Halve the dough and wrap each in cling film. Chill for about 30 minutes. Roll out one half of the dough on a floured work surface approx. 3 mm thin.
2
Sprinkle with half of the flaked almonds and roll over the dough again. Cut out rectangles (approx. 4.5 x 7 cm) with a sharp knife. Line 3 trays with baking paper. Place the biscuits on the baking trays and do the same with the remaining half of the dough. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. Mix egg yolk and cream and spread the hot cookies immediately and let them cool down