Speculaas: In a bowl, whisk the flour with the ground

almonds, baking powder, salt, ground spices, and lemon

zest.

In the bowl of your electric stand mixer, fitted with the

paddle attachment (or with a hand mixer), beat the butter
and sugar until light and fluffy. Scrape down the sides and
bottom of your bowl as needed. Beat in the egg until well
combined. Add the flour mixture and beat until combined.
Place the batter in a bowl, cover with plastic wrap, and
refrigerate until firm (at least one hour, or even overnight).

Preheat your oven to 350 degrees F (180 degrees C) and

place the oven rack in the middle of the oven. Line two
baking sheets with parchment paper.

Remove the chilled dough from the refrigerator and form

into 1 inch balls (2.5 cm) (about 20 grams of batter for each
ball). Place the balls of dough on the prepared cookie
sheet, spacing about 2 inches (5 cm) apart. Then, using the
bottom of a glass dipped in sugar (can also use a cookie
stamp), flatten each ball of dough into a 2 inch (5 cm) round
that is about 1/4 inch (.25 cm) thick. Place a whole almond
in the center of each cookie. Bake for about 10 minutes, or
until lightly browned around the edges. Remove from oven
and transfer to a wire rack to cool completely.

Makes about 28 - 2 1/2 inch (6.25 cm) cookies.

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Speculaas:

1 1/2 cups (195 grams) all-purpose flour

1/2 cup (50 grams) ground almonds

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon lemon zest (outer yellow skin of lemon)

1/2 cup (113 grams) unsalted butter, at room temperature

3/4 cup (160 grams) firmly packed light brown sugar

1 large egg (55 grams), at room temperature

Garnish:

28 whole almonds (can also used shaved or slivered almonds)

Read more: https://www.joyofbaking.com/Speculaas.html#ixzz6CAsXjJdI

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