Speculoos spirals

Name: Speculoos spirals
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Flour; 50 g crushed almonds; 125 g Sugar; 25 g demerara sugar; 1 egg (size M); 1/2 TEASPOON Cinnamon; 1 knife tip ground cloves, cardamom and grated nutmeg; 1 pinch Salt; 125 g Butter or margarine; 75 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Flour
50 g crushed almonds
125 g Sugar
25 g demerara sugar
1 egg (size M)
1/2 TEASPOON Cinnamon
1 knife tip ground cloves, cardamom and grated nutmeg
1 pinch Salt
125 g Butter or margarine
75 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Put flour, almonds, sugar, egg, spices and salt in a mixing bowl. Add the fat in pieces and mix in with the dough hooks of the hand mixer. Then knead into a smooth dough with cool hands.
2
Cover and leave to rest in the refrigerator for at least 2 hours. Roll out the dough on a lightly floured work surface to a thickness of approx. 5 mm and cut into 2 x 10 cm long strips. Turn the strips into a spiral and place them on two baking trays lined with baking paper.
3
Sprinkle the spirals with almond flakes and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 14 minutes until golden brown. Let them cool down on a cake rack. Dust with icing sugar.
4
Results in about 45 pieces.