Food and Travel Magazine | Speculaas stuffed with almond
Speculaas stuffed with almond
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Cooking tools:
- Food processor
- Rolling pin
- Cake pan
- Pastry brush
- Sifter
- Cooling rack
- Skewer
- Oven
- Mixing bowl
- Whisk
- Airtight container
- Parchment paper
- Chef's knife
- Cutting board
Ingredients
- 325g dark brown sugar
- 175g unsalted butter, softened
- 1 egg
- 50ml whole milk
- 10g ground cinnamon
- 1/4tsp ground cloves or allspice
- 1/8tsp sea salt
- 1tsp bicarbonate of soda
- 500g white rye or plain flour
- 1 egg, beaten and mixed with 1tbsp milk, for an egg wash
- blanched almonds, to decorate
- 500g blanched almonds
- 400g caster sugar
- 1/2tsp rosewater
- 3 eggs
- finely grated zest 1 lemon
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