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Stuffed speculaas with almond miter
Stuffed speculaas with almond miter
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Ingredients
Directions
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In a bowl, mix the flour with the sugar, biscuit and gingerbread spices and the salt. Cut the butter through 2 knives until a crumbly dough is created.
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Using cool hands, quickly knead the dough into a coherent dough and form into a ball. Wrap the dough in cling film and leave to rest in the refrigerator for 1 hour.
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Grease the baking tin.
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Preheat the oven to 170 ° C.
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Put the almond paste in a bowl. Break the egg over the bowl and knead through the food.
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Spread the worktop with flour and roll out with the rolling pin ⅔ of the dough into a piece of 20 x 20 cm.
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Line the bottom of the mold with the dough. Put the food on the dough, leaving around a 1 cm border.
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Roll out the rest of the dough into a piece of 20 x 20 cm and place on the food. Press the edges well.
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Form a miter with the garnish almonds. Split the egg, stir the egg yolk and brush the gingerbread biscuit with it.
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Bake for about 35 minutes in the middle of the oven. Bon appétit! .
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Nutrition
260Calories
Sodium5% DV110mg
Fat22% DV14g
Protein8% DV4g
Carbs10% DV29g
Fiber4% DV1g
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