Speculaas with almond flour

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1. provide extra cool water: put a cup in the refrigerator. Preheat your oven to 165°C.
2. Divide the butter into cubes and mix with the sugar until smooth.
3. Now add the Ranobo almond flour, the gingerbread spices and a pinch of salt.
4. Add a spoonful of ice-cold water and mix until consistent. Then let the dough rest for a few hours in the refrigerator.
5. Roll out the dough. You can bake the dough in its entirety on a baking tray and then break it up irregularly. Or you can cut out desired shapes.
6. Bake for 20 to 30 minutes in the preheated oven. The thicker your gingerbread, the longer the baking time. After baking, let the cakes cool on a wire rack so that they become nice and crispy.
7. Extra tip: just before you take the cakes out of the oven, sprinkle the speculoos with lightly roasted Ranobo almond flakes.