Sugar-Free Speculoos

Ingredients

• 120 g butter
• 100 g birch sugar (xylitol)
• 1 egg
• 2 tsp speculoos spice
• 1 pinch salt
• 60 g ground almonds (peeled)
• 300 g spelt flour type 1050 (+ 1 tbsp for handling)
• 1 tsp Baking powder
• 40 g almond flakes

Instructions

1. 1.

   Beat butter, birch sugar and egg until frothy for about 10 minutes. Add speculoos spice, salt and almonds and mix together. Combine flour and baking powder and knead into the dough. Wrap in cling film and refrigerate for about 1 hour.

2. 2.

   Roll out dough on a floured surface to about 4 mm thickness. Cut rectangles the size of the speculoos mold, place them on the floured mold and press with a rolling pin. Line a baking sheet with parchment paper, evenly sprinkle almond flakes and drop dough pieces directly onto the sheet.

3. 3.

   Bake sugar-free speculoos in preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for 10–12 minutes. Remove and cool on a wire rack.