ALLERGENS: Nuts, celery and celery products, mustard and mustard products.

Recommended Use: 500 g plain flour, 2 eggs, 125 g ground almonds, 250 g sugar, 250 g butter, 5 g speculaas spice mix, grated zest of one orange, a pinch of salt, 5 g ammonium carbonate dissolved in one tablespoon of milk.

Mix all the ingredients by hand or with a mixer and let rest in the refrigerator for 12 hours. Knead by hand once more and press into wooden molds or simply roll out thinly on a board and cut out cookies using a glass, knife, or cookie cutters.

Place on a baking sheet lined with parchment paper, brush with milk or egg, optionally sprinkle with coarsely grated almonds, and bake in a preheated oven at 200°C for 12-15 minutes.

Great for cookies, cakes, and creams.