Almond Speculoos

Ingredients for 1 servings:

• 250 g butter (cold, in flakes)
• 300 g sugar
• 100 g marzipan – raw mass (torn apart)
• 1 egg(s)
• 2 tsp cinnamon
• ½ tsp cardamom
• 1 pinch of clove(s)
• 500 g flour
• 100 g almond(s) (almond leaves)
• 1 pinch of nutmeg
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Knead the butter, sugar, and marzipan (by hand or with the dough hook on a mixer). Mix in the egg and spices, then knead in the flour. Shape the dough into a flat rectangle, wrap it in parchment paper, and refrigerate for 1-2 hours. Roll out the dough on a lightly floured surface to a thickness of 2-3 mm, cut out shapes (or press the dough into floured molds, trim the edges, and beat vigorously to remove the shapes). Line a baking sheet with baking paper and sprinkle evenly with flaked almonds. Place the cookies on top and bake at 180°C for about 10-12 minutes. Keep well in a tightly sealed container!