Name: Speculaas (dutch almond biscuits)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 1/2 cup (150g) hazelnut meal; 1 1/2 cup (175g) almond meal; 1 cup (220g) caster sugar; 1 1/4 cup (200g) icing sugar; 1 egg, lightly beaten; 2 teaspoon lemon juice; Dough; 1 1/2 cup (225g) self-raising flour; 1/3 cup (75g) caster sugar, plus extra, for sprinkling; 125 gram unsalted butter, diced, at room temperature; 2 eggs

Ingredients

1 1/2 cup (150g) hazelnut meal

1 1/2 cup (175g) almond meal

1 cup (220g) caster sugar

1 1/4 cup (200g) icing sugar

1 egg, lightly beaten

2 teaspoon lemon juice

Dough

1 1/2 cup (225g) self-raising flour

1/3 cup (75g) caster sugar, plus extra, for sprinkling

125 gram unsalted butter, diced, at room temperature

2 eggs

Method

1.Preheat oven to 180°C. Line a baking tray with baking paper.

2.Combine hazelnut meal, almond meal and sugars in a bowl. Make a well in centre and pour in egg and lemon juice. Mix to form a firm paste. Divide mixture in half. Roll each piece into a 25cm-long log. Cover in plastic wrap and chill for 30 minutes.

3.Meanwhile make dough by sifting flour and sugar into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Add 1 lightly beaten egg to flour and mix to form a dough.

4.Gently knead dough on a lightly floured surface until smooth. Cover in plastic wrap and chill for 15 minutes. Roll out dough between 2 sheets of baking paper to a 30cm square. Cut in half to make 2 equal rectangles.

5.Lightly beat remaining egg. Brush over dough. Place an almond log on each piece and roll to enclose filling. Place logs seam-side down on prepared tray. Brush with remaining egg and sprinkle with extra caster sugar.

6.Bake for 35 minutes, until golden. Cool on tray before cutting almond log diagonally into thick slices.

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