Speculoos Cookies with Almonds

Ingredients

• 125 g soft butter
• 140 g whole cane sugar
• 1 egg (size M)
• 2 tsp ground speculoos spice blend (cinnamon, nutmeg, anise, allspice, cloves, cardamom, coriander)
• 1 organic lemon (zest)
• 1 pinch of deer antler salt
• 3.5 tbsp milk (1.5% fat)
• Salt
• 130 g whole wheat flour
• 120 g type 405 wheat flour (+2 tbsp for handling)
• 30 g Ground Almonds
• 80 g chopped almonds

Instructions

1. 1.

   Whisk butter, sugar and egg with a hand mixer. Add speculoos spice blend and lemon zest.

2. 2.

   Dissolve deer antler salt in 1 tbsp milk and stir in. Add a pinch of salt, sifted flours and ground almonds; knead into a smooth dough. Cover dough and chill for at least 1 hour.

3. 3.

   Knead dough again, roll out to 3 mm thickness on a floured surface and cut squares (about 4 x 5 cm) with a sharp knife.

4. 4.

   Place speculoos cookies on baking trays lined with parchment paper, brush lightly with milk and sprinkle chopped almonds. Bake in preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for 8–10 minutes until crisp. Let cool completely.