Spekulatius Kipferl

Ingredients

• 1 Vanilla bean
• 280 g spelt flour type 1050 (+ 1 tbsp for working)
• 100 g Ground Almonds
• 70 g raw cane sugar
• 1 tsp spekulatius spice mix
• a pinch salt
• 210 g cold butter
• 1 egg yolk
• 60 g powdered sugar made from raw cane sugar (for dusting)

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds with a knife. Mix the vanilla seeds with flour, almonds, raw cane sugar, spekulatius spice mix, and salt. Add butter in small chunks and the egg yolk, then quickly knead everything into a smooth dough.

2. 2.

   Divide the dough into four portions and roll each on a floured surface into cylinders 2–3 cm in diameter. Wrap in plastic wrap and refrigerate for at least two hours.

3. 3.

   Line baking trays with parchment paper. Cut the rolls into about 15 slices roughly 1 cm thick, shape them into rolls while leaving the ends pointed, then form them into half-moon shapes. Place the spekulatius kipferl on the trays and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10–12 minutes.

4. 4.

   Remove the spekulatius kipferl from the baking sheets with the parchment paper and dust them while still warm with powdered sugar. Let them cool completely.