Spekulatius spoon biscuits

Name: Spekulatius spoon biscuits
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 50 g dried cranberries; 75 g soft butter; 125 g Sugar; 1 package Vanillin sugar; 4 (8 g) coated Tsp; 7-10 Tbsp Spekulatius spice; 7-10 Tbsp Salt; 1 Egg (Gr. M); 200 g Flour; 75 g ground almonds (without skin); 1 knife tip Baking Powder; 1 tablespoon (approx. 20 g) Schmand; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 30

50 g dried cranberries
75 g soft butter
125 g Sugar
1 package Vanillin sugar
4 (8 g) coated Tsp
7-10 Tbsp Spekulatius spice
7-10 Tbsp Salt
1 Egg (Gr. M)
200 g Flour
75 g ground almonds (without skin)
1 knife tip Baking Powder
1 tablespoon (approx. 20 g) Schmand
7-10 Tbsp Icing sugar
baking paper

Directions

1
Roughly chop the cranberries. Cream butter, sugar, vanilla sugar, speculoose-spice and 1 pinch of salt. Stir in the egg. Mix the flour, almonds and baking powder, stir into the dough with the sour cream until it is smooth (the result is a fairly firm dough).
2
Using two teaspoons, place approx. 30 piles of dough on a baking tray lined with baking paper and flatten slightly. Sprinkle cranberries on top and press them lightly. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes.
3
Allow to cool and dust with icing sugar.