1. Roast the ground hazelnuts in a non-stick frying pan (without the addition of fat) until fragrant and lightly golden. Set aside and let cool down.

2. Combine flour, baking powder, sugar, speculoos spice, lemon zest, salt and the roasted hazelnuts in a large bowl. Add the egg and soft butter and knead until you get a nice, smooth dough. Add some more butter if the dough is too crumbly and won’t come together. Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes.

3. Preheat the oven to 180°C (350˚F). Line two baking sheets with baking parchment and set them aside.

4. Roll out the dough thinly on a floured surface. Cut out cookies in any shape you like and press a pattern into the dough (if you like). You can also use a speculoos rolling pin* to do the job. Place the cookies on the baking sheets and bake them for about 9-10 minutes or until slightly golden brown. Take the cookies out of the oven and let them cool down on a wire rack.