Directions

1. Make the spice blend

   Mix all spices together in a small bowl. Having them combined ensures even flavor throughout the dough.

2. Cream butter and sugar

   Beat the soft butter with the brown sugar until creamy and fluffy.
   Add the egg and mix until smooth.

3. Combine dry ingredients

   In a second bowl, mix flour, almond flour, baking powder, salt and your spice blend.

4. Form the dough

   Add the dry mixture to the butter mixture and knead everything quickly into a uniform dough.
   Do not over-knead — the dough should come together smoothly without getting warm.
   Warm dough becomes greasy and loses its shape during baking.

5. Chill the dough

   Shape the dough into two flat discs, wrap them and refrigerate for at least 1 hour.
   Cold dough is essential for sharp edges and defined cookie shapes.

6. Prepare the oven

   Preheat the oven to 170°C (340°F) and line baking sheets with parchment paper.

7. Roll out and shape

   Work with one dough disc at a time.
   Roll it out on a lightly floured surface to about 3–4 mm thickness.
   Lift the dough gently every few rolls so it doesn’t stick.
   Use a traditional speculoos roller or cookie cutter to shape the cookies.

8. Arrange and bake

   Place the cookies on the baking sheet with a bit of space between them.
   Bake for 10–12 minutes, until the edges turn slightly golden.
   Let cool completely — they crisp up as they cool.

9. Optional: Extra crunch

   For the classic Belgian touch, you can brush the tops with a little milk before baking to enhance the crispness and color.