Speculoos pretzels

Ingredients for 1 servings:

• 100 g ground almonds
• 125 g butter, soft
• 90 g brown sugar
• Salt
• 1 egg yolk
• 1 tsp cardamom powder
• 1 tsp cinnamon
• ½ tsp clove powder
• ½ tsp nutmeg
• 100 g flour (type 550)
• 1 pack of puff pastry from the refrigerated section (roll, 225 g, 42 x 25 cm)
• 1 egg white
• 100 g sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

the effort is worth it, results in about 50 pieces

Toast the almonds in a dry pan until golden brown, stirring occasionally. Allow to cool. Cream the butter, brown sugar, and a pinch of salt with the whisk of a hand mixer until creamy. Add the egg yolk and beat until smooth. Mix the spices, flour, and almonds and knead briefly. Chill the dough for at least 1 hour. Roll out the speculoos dough into a rectangle (21 x 12 cm). Cut the puff pastry in half crosswise. Brush one half thinly with egg white. Place the speculoos dough precisely on the puff pastry, brush with egg white, and cover with the second puff pastry half. Wrap the dough sheet in cling film and chill for at least 30 minutes. Roll out the chilled dough with a rolling pin to a thickness of 5 mm. Straighten the edges. Cut strips of dough approximately 8 mm wide and 12 cm long. Roll the ends together so that the dough strips curl like a cord, and shape the strips into pretzels. Sprinkle the sugar on a flat plate and roll the pretzels in it on both sides. Place on baking sheets lined with baking paper and bake in a preheated oven at 190°C (gas mark 2-3, fan oven: 170°C) on the second rack from the bottom for 10-15 minutes, until golden brown and crispy. Let cool on a wire rack. Tip: The pretzels can be stored in a tin (preferably between layers of baking paper) for 1-2 months. However, they’ve never lasted that long for us. The finished puff pastry and speculoos dough can also be frozen and used later.