Nut Speculoos

Ingredients

• 150 g butter
• 100 g raw cane sugar
• 1 egg
• 1 tsp ground cinnamon
• 1 pinch lemon zest
• 1 pinch ground cloves
• 1 pinch ground cardamom
• 60 g ground hazelnuts
• 300 g spelt flour type 1050 (+ 2 tbsp for handling)
• 1 tsp Baking powder
• 80 g hazelnut flakes (or chopped)

Instructions

1. 1.

   Beat butter, sugar and egg until frothy for about 10 minutes. Add cinnamon, lemon zest, cloves, cardamom and ground nuts; mix well. Combine flour and baking powder, then knead into the dough. Wrap in cling film and refrigerate for about 1 hour.

2. 2.

   Line a baking tray with parchment paper and evenly sprinkle hazelnut flakes on it. Roll out the dough to about 4 mm thickness on a floured surface and cut into rectangles. Place them onto the hazelnuts and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 15 minutes. Cool on a wire rack.