Butter Speculoos

Ingredients

• 150 g butter
• 125 g raw cane sugar
• 1 egg
• 60 g ground almonds (peeled)
• 1 tsp ground cinnamon
• 1 tsp grated lemon zest
• a pinch ground cloves
• a pinch ground cardamom
• 300 g spelt flour (type 630 + 1 tbsp for handling)
• 1 tsp Baking powder
• 70 g almond flakes

Instructions

1. 1.

   Beat butter, sugar and egg until frothy for about 10 minutes. Add spices, lemon zest and ground almonds and mix well. Sift flour and baking powder together, knead into the dough. Wrap dough in cling film and refrigerate for about 1 hour.

2. 2.

   Roll dough to a thickness of approximately 4 mm on a floured surface. Cut squares to fit the speculoos mold, place them on the floured mold and press with a rolling pin. Line baking trays with parchment paper and sprinkle almond flakes over them. Drop dough pieces directly onto the tray, flatten slightly while keeping the pattern in mind.

3. 3.

   Bake butter speculoos in a preheated oven at 200 °C (180 °C fan, gas: level 3) for 10–12 minutes until golden brown. Cool on a wire rack.