Ingredients
Scale
- 1.7 oz. (50g) ground hazelnuts
- 2 cups (250g) all-purpose flour
- 1 tsp. baking powder
- 3/4 cup (140g) sugar
- 0.2 oz. (5g) speculoos spices
- zest of 1/2 organic lemon
- pinch of salt
- 1 egg
- 1/2 cup (115g) butter, at room temperature
Instructions
- Roast the ground hazelnuts in a coated pan without fat until fragrant and lightly golden in color. Set aside and let cool down.
- In a large bowl mix flour with baking powder, sugar, speculoos spices, lemon zest salt and the roasted hazelnuts. Add the egg and 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 in plastic wrap and place in the fridge for about 30 minutes.
- Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment and set aside. Roll out the dough thinly on a floured surface – cut out cookies or use a rolling pin especially for speculoos. Place on the baking sheets and bake for 10 minutes. Let cool down completely on a wire rack. Store in a tin box without any other cookies.
Notes
- Enjoy baking!