Speculoos with Marzipan

Ingredients

• 40 g marzipan dough
• 175 g softened butter
• 125 g Brown sugar
• 1 pinch salt
• 1 egg
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground cardamom
• 125 g flour
• 125 g spelt flour type 630
• 75 g ground almonds (peeled)
• starch for dusting
• 2 tbsp milk (3.5% fat)

Instructions

1. 1.

   Crush the marzipan with a fork and beat butter, sugar, and salt until creamy. Stir in egg, cinnamon, cloves, and cardamom. Add both flours and almonds, kneading into a smooth dough; add cold water or extra flour if needed. Shape into a ball, wrap in cling film, and chill for about 1 hour.

2. 2.

   Roll the dough on a lightly dusted surface to a thickness of about 5–6 mm. Dust with starch and cut rectangles using a speculoos cookie cutter. Place the marzipan-speculoos on parchment-lined baking sheet and brush with milk.

3. 3.

   Bake in a preheated oven at 180 °C (fan 160 °C, gas 2–3) for 10–12 minutes until golden brown. Carefully remove from the tray and cool on a wire rack.