Step 1/3
- 250 g butter
- 300 g sugar
- 100 g almond paste
- 1 egg
- 3 tsp ground cinnamon
- 1 tsp ground cardamom
- ¼ tsp ground clove
- ¼ tsp ground nutmeg
- ½ tsp salt
- 500 g flour
- plastic wrap
- bowl
- hand mixer with dough hooks
Add butter, sugar, and almond paste to a bowl and mix until combined. Add egg, ground cinnamon, ground cardamom, ground clove, ground nutmeg, and salt and mix again. Sift flour into the bowl and stir a last time until a smooth dough forms. Wrap in plastic wrap and let rest in the fridge for approx. 2 hrs.
Step 2/3
- 100 g sliced almonds
- flour for dusting
- oven
- parchment paper
- 2 baking sheets
Preheat oven to 190°C/375°F. Line two baking sheets with parchment paper, dust with some flour, and spread sliced almonds evenly on it.
Step 3/3
- plastic wrap
- wire rack
- speculaas rolling pin
- silicone baking mat
- rolling pin
Roll out dough on a silicone mat or between two sheets of plastic wrap. It should be approx. 0.5-cm/0.2-in. thick. Either using a cookie cutter or a special speculaas rolling pin, cut out cookies and transfer them onto the prepared baking sheets. Bake at 190°C/375°F for approx. 10 min., or until golden brown. Remove from oven and let them cool down completely on a wire rack. Enjoy!
in Berlin