Tenina.com's Speculaas - Dutch Spice Biscuits



  1. Place peeled lemon rind and sugar into TM bowl and pulverise 20 sec/speed 9.

  2. Insert butterfly, add butter, and cream together 2 min/speed 4, scraping down sides of bowl after one minute.

  3. Place a bowl on top of the closed TM lid. Reset TM scales to 0g and measure flour and almond meal, then add baking powder, spices and salt to bowl. Mix well with a whisk or spoon. Set aside.

  4. Break egg into TM bowl and mix 20 sec/speed 4. Remove butterfly.

  5. Add flour mixture and combine on 20 sec/Interval or until the dough has just come together.

  6. Remove dough from TM bowl, form into a big ball, wrap in cling-wrap and place in the fridge for at least one hour.

  7. Preheat oven to 180ºC. Line baking trays with baking paper.

  8. Roll chilled dough into small, round balls. Place on tray, a little bit apart to allow for rising, and press down gently to flatten slightly. Garnish with a few slivered almonds.

  9. Bake for 12-15 min. Remove from oven and allow to cool on the tray. The biscuits will be soft until they cool.


Put the kettle on, make a cuppa and relax with a speculaas (or two)!

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