270 g STEINMETZ wheat 550 flour or spelt flour type 630
150 g sugar
1 pinch of salt
2 teaspoons speculoos spice
1 msp. baking powder
50 ml milk
100 g butter
200 g sliced almonds (use later)
50 ml milk (use later)
Preheat oven to 200 degrees (circulating air: 180 degrees). Mix flour, sugar, salt, baking powder and spice in a bowl. Add 50 ml milk and butter. Knead everything to a smooth dough. Wrap in foil and refrigerate for at least 1 hour in the fridge.
Cover baking trays with baking paper. Sprinkle baking paper with sliced almonds.
Roll out the dough on a lightly floured work surface approx. 3 mm thin. Cut into rectangles (approx. 4 x 6 cm). Place on the trays prepared with almonds. Spread the cookies with the remaining milk (50 ml) and bake for about 8 minutes. Let them cool down. Remove the protruding almonds at the edges of the cookies and store the Spekulatius airtight in a tin.
Use a rolling pin to roll out the cookies. They help to roll out doughs evenly thin. This way you won't burn too thin cookies anymore. to the recipes