Speculoos Without Mold

Ingredients

• 1 Bio Lemon
• 150 g yogurt butter
• 100 g whole cane sugar
• 1 egg
• 1 tsp cinnamon
• a pinch cloves powder
• a pinch cardamom powder
• 60 g ground almonds
• 300 g spelt flour type 1050 (+1 tbsp for handling)
• 1 tsp Baking powder
• 200 g almond flakes

Instructions

1. 1.

   Wash the lemon half hot, pat dry and grate 1 tsp of zest. Beat butter, sugar and egg until fluffy for about 10 minutes. Add spices, lemon zest and ground almonds, mixing well.

2. 2.

   Sift flour and baking powder together, knead into dough. Wrap dough in cling film and refrigerate for 1 hour.

3. 3.

   Line a baking sheet with parchment paper and sprinkle almond flakes on top. Roll dough to 5 mm thickness on a floured surface, cut into strips 1 cm wide by 7 cm long. Place strips on the sheet, press lightly and bake at 200 °C (180 °C fan; gas: level 3) for 10–12 minutes until golden.

4. 4.

   Remove speculoos from oven and cool on a wire rack.