John Myers
Butter and Almond Speculoos
The perfect butter and almond speculoos recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 200 g Sugar
- 2 Eggs size M.
- 1 Organic lemon zest
- 1 pinch Salt
- 500 g Flour type 550
- 100 g Peeled and ground almonds
- 7 g Speculoos seasoning
- 1 pinch Deer horn salt
- 100 g Flaked almonds
- Mix the butter and sugar until frothy. One after the other, add the eggs and stir in the lemon zest, seasoning and salt. Dissolve deer horn salt in 2 teaspoons of water. Mix the flour and almonds and knead into the butter and egg mixture in several portions. Finally add the dissolved staghorn salt and knead everything until a smooth dough is formed. Shape it into a ball, wrap it in cling film and place in the refrigerator for 1 hour.
- Divide the dough into several portions. Roll out each one between a large baking paper, folded lengthways in the middle, to form an approx. 5 mm thick strip the width of the wooden roller or model, so you have a straight long side and only have to cut the opposite straight after measuring the roller / model. The length is then calculated automatically.
- When you have the required dimensions, fold away the top baking paper and spread the flaked almonds generously on the dough sheet. Then fold the paper over it again, rub it down a little and turn the plate over with the help of the paper. Now lightly flour the surface or powder with baker’s starch and, starting from the upper narrow side, place the roller and roll it over the dough with light pressure. Do the same with individual models. When all the motifs are embossed, cut out the individual biscuits and place them with the almond side down on the baking sheet lined with baking paper.
- Preheat the oven to 180 ° convection. The baking time on the 2nd rack from the bottom is 10 – 12 minutes. The butter speculoos should not brown.
- The number of people mentioned above relates to a serving of 65 pieces.
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