Spice Speculoos

5 from 5 votes
Course Dinner
Cuisine European
Servings 70 people
Calories 435 kcal


  • 100 g Finely chopped hazelnuts
  • 170 g Butter
  • 220 g Sugar
  • 70 g Cream
  • 2 Egg yolk
  • 10 g Speculoos seasoning
  • 1 pinch Salt
  • 1 pinch Deer horn salt
  • 370 g Flour
  • 1 bag Flaked almonds


  • Chop up chopped hazelnuts so that they are really fine. Then roast in a pan without fat until light brown. (Caution, burn quickly). Let cool down on a plate.
  • Using the whisk of the hand mixer, whisk the butter, sugar, cream, egg yolk, spiced biscuits, salt and nuts quickly to a smooth mass.
  • Dissolve deer horn salt in 2 tablespoons of cold water. Add to the dough together with the flour and then knead well with the dough hook. Shape the dough into a flat cake, wrap in foil and put in the refrigerator for 1 hour.
  • Process the dough in portions. Knead each portion again briefly with your hands and roll out on sprinkled almond flakes. Either cut out or shape with a model. When cutting out, the dough should be approx. 4 mm thick and with a model 8 mm thick, as you have to press it firmly into it.
  • Preheat the oven to 200 ° (convection 180 °, gas level 4). Place the biscuits on a baking sheet lined with baking paper and bake on the middle shelf for about 10 minutes. They should be light brown. They are soft and crumbly when hot. But become solid after cooling. So don't take it off the tray too early.
  • The above quantity refers to pieces. Stay crispy in a tin can and are durable.


  • If you spread a thin layer of milk on the speculoos just before baking, they will get a nice, shiny surface


Serving: 100gCalories: 435kcalCarbohydrates: 58.6gProtein: 4.8gFat: 20.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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