John Myers
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Almond Speculoos
The perfect almond speculoos recipe with a picture and simple step-by-step instructions.
Dough mass:
- 180 g Butter
- 250 g Sugar
- 2 tbsp Honey
- 2 tbsp Syrup
- 2 piece Eggs
- 450 g Rye flour type 1150
- 100 g Donated almonds
- 1 tbsp Lemon peel
- 1 tbsp Orange peel
- 1 tbsp Orange zest fresh
- 1 tbsp Speculoos spice mix in m. KB
- 1 tbsp Vanilla flavor / tonka bean
Almond speculoos batter:
- Mix the flour with the spices, the baking powder, the almonds and the lemon peel or orange peel, the fresh zest and the spices loosely. Briefly heat the eggs with the butter and sugar in a saucepan and stir with a whisk until frothy. Now slowly knead both quantities together to form a light-colored, somewhat dry dough.
Rest time:
- Temporarily store at room temperature in the bowl covered with a lid or cloth. The dough should rest for about 1 day and let it permeate. When removing for further processing, knead again.
Further processing:
- When using for “wooden models”, grease the model molds with cooking oil and then spread the dough and press in well with your fingers. In this recipe, mustard jars with profile surfaces are used as “glass models”. Please also grease these once beforehand. Here the dough is first rolled out flat on baking paper and the “glass models” are pressed or rolled over them as a stamp or roll, afterwards the dough is cut out with the spatula.
Baking time:
- Depending on the thickness of the dough, the baking time is between 10 – 20 minutes in an electric oven at 180 ° C. Briefly let the furnace steam that is produced once in between escape by opening the flap.
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