Spekulatius

Name: Spekulatius
Yield: 120
Ingredients: 4 cups of wheat flour; 5 tablespoons of active dry yeast; 3/4 cup of toasted almonds (without skins) processed in a blender; 1 cup of sugar; 250g of cold unsalted butter (one cup); 2 whole eggs; 1/2 teaspoon of cinnamon; 1/2 teaspoon of nutmeg; 1 tablespoon of ground ginger; 1/2 teaspoon of black pepper

1
4 cups of wheat flour
2
5 tablespoons of active dry yeast
3
3/4 cup of toasted almonds (without skins) processed in a blender
4
1 cup of sugar
5
250g of cold unsalted butter (one cup)
6
2 whole eggs
7
1/2 teaspoon of cinnamon
8
1/2 teaspoon of nutmeg
9
1 tablespoon of ground ginger
10
1/2 teaspoon of black pepper

Ingredients

1
4 cups of wheat flour
2
5 tablespoons of active dry yeast
3
3/4 cup of toasted almonds (without skins) processed in a blender
4
1 cup of sugar
5
250g of cold unsalted butter (one cup)
6
2 whole eggs
7
1/2 teaspoon of cinnamon
8
1/2 teaspoon of nutmeg
9
1 tablespoon of ground ginger
10
1/2 teaspoon of black pepper

Directions

1
Mix all dry ingredients, add the cut butter and eggs
2
Knead well to form a ball
3
Roll out the dough thinly over a surface dusted with wheat flour, and cut into desired shapes using a cookie cutter
4
Place on a baking sheet and bake in a moderate oven (180°C) for about 25 minutes or until lightly golden
5
Store in closed containers
6
Shelf life is approximately 10 days.