Dutch Almond Cookies (Speculaas) - cooking recipe

Ingredients

None None FOR THE FILLING
2 cups ground hazelnuts
1 3/4 cups ground almonds
1 cup granulated sugar
1 2/3 cups powdered sugar
1 None egg, lightly beaten
2 tsp lemon juice
None None FOR THE DOUGH
1 1/2 cups self-rising flour
1/3 cup granulated sugar, plus additional, for sprinkling
8 tbsp (1 stick) unsalted butter, diced, at room temperature
2 None eggs

Preparation

Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper.
For the filling, combine ground hazelnuts and almonds and sugars in a large bowl. Make a well in center and add egg and lemon juice. Mix to form a firm paste. Divide mixture in half. Roll each piece into a 10 inch-long log. Cover in plastic wrap and refrigerate for 30 mins.
Meanwhile, for the dough, sift flour and granulated sugar into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Add 1 lightly beaten egg and mix to form a dough.
Gently knead dough on a lightly floured surface until smooth. Cover in plastic wrap and refrigerate for 15 mins. Roll out dough between 2 sheets of parchment paper to a 12-inch square. Cut in half to make 2 equal rectangles.
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 pan. Brush with remaining egg and sprinkle with additional granulated sugar.
Bake for 35 mins, until golden. Cool completely on pan on a wire rack. Cut diagonally into thick slices.