Dutch Almond Cookies (Speculaas)

1. 1

   Preheat the oven to 350u00b0F. Line a baking pan with parchment paper.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 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 pan. Brush with remaining egg and sprinkle with additional granulated sugar.

6. 6

   Bake for 35 mins, until golden. Cool completely on pan on a wire rack. Cut diagonally into thick slices.

* Per serving · 4 servings · Values may vary.