John Myers
Ingredients for 1 servings:
- 400 g spiced speculatius
- 200 ml almond drink, unsweetened
- 1 tbsp rapeseed oil or similar
- 1 tbsp, heaped instant coffee powder, approx. 10 g
- 200 g marzipan paste
- 50 g pistachio kernels, shelled, roasted, unsalted
- 1 handful of almond flakes
- some fat for the mold
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
for about 18 small slices
Preheat the oven to 180°C (top/bottom heat). In a bowl, mash the speculatius biscuits with the almond milk, oil, and coffee powder until dough forms. Grease a baking sheet and spread the dough out. It should be about 1.5 cm to 2 cm thick, otherwise the baking time may be longer. Knead the marzipan mixture with the pistachios and place it on the dough, either as a single disc or in several small discs. Distribute the almond flakes over the marzipan. Bake the cake at 160°C (top/bottom heat) for about 30 to 35 minutes. The cake can be divided into 18 small, 9 regular-sized, or 6 larger slices.
Facebook Comments