feed me sweet
You really REALLY REALLY want to make these speculaas chunks
Let’s talk about the perfect speculaas chunks. They should be crisp, but not rock-hard. There should be enough almonds on top. And you definitely don’t want them to taste like soap because there’s too much cinnamon or other spices in them. Look no further, because this is the recipe for perfect speculaas chunks.
door Sabina Posthumus
You want crunchy speculaas chunks, because the crispier, the better. And these chunks become so crisp because the dough rests overnight in the refrigerator . Don’t get impatient and bake them right away, because then you’ll end up with speculaas that tastes old straight out of the oven, as if it had been sitting in a cookie tin with a lid that didn’t close properly. Be patient—it pays off!
How to make speculaas chunks
- In a food processor, mix the baking flour, brown sugar, butter, speculaas spices and milk. It will first become crumbs, then coarser crumbs, and suddenly it will turn into a ball of dough.
- Flatten the ball into a slab by rolling it out to a thickness of 1 cm. Wrap it in plastic wrap and place the dough in the refrigerator overnight.
- Preheat the oven to 150 degrees.
- Beat the egg, brush the dough slab with some of the beaten egg and sprinkle the sliced almonds over it.
- Bake the speculaas for 1 hour, until firm. Leave to cool and break into chunks.
- Keeps for about a week in a cookie tin.
