🍽️ Crunchy Speculaas Coins

Name: Crunchy Speculaas Coins
Total time: 30 min
Yield: 4 servings
Ingredients: 120 g wheat wholemeal flour; 120 g flour (Type 405); 1 tsp. baking powder; 120 g yogurt butter (room temperature); 60 g brown cane sugar; 1 packet bourbon vanilla sugar; 4 tbsp milk (1.5% fat); 1 pinch salt; 1 tsp ground cardamom; 1 tsp ground cinnamon; 0.5 tsp ground cloves; nutmeg; 1 egg; 20 g pistachio kernels (1 heaped tbsp; unsalted); 1 egg yolk

22 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

120 g wheat wholemeal flour
120 g flour (Type 405)
1 tsp. baking powder
120 g yogurt butter (room temperature)
60 g brown cane sugar
1 packet bourbon vanilla sugar
4 tbsp milk (1.5% fat)
1 pinch salt
1 tsp ground cardamom
1 tsp ground cinnamon
0.5 tsp ground cloves
nutmeg
1 egg
20 g pistachio kernels (1 heaped tbsp; unsalted)
1 egg yolk

Instructions

1. Mix both types of flour with the baking powder in a small bowl.
2. Beat the soft butter in a large mixing bowl with a hand mixer on medium speed until creamy.
3. Add sugar, vanilla sugar, two tablespoons of milk, salt, cardamom, cinnamon, and cloves to the butter.
4. Grate about half a teaspoon of nutmeg directly into the mixture and stir everything quickly.
5. Add one egg and mix it in.
6. Add the flour mixture all at once.
7. Work the mixture briefly with the mixer's dough hooks until a crumbly texture forms.
8. Knead the dough quickly with cool hands into a smooth ball.
9. Flatten the ball slightly and wrap it in cling film.
10. Place the dough in the refrigerator for at least one hour.
11. Roughly chop the pistachio kernels.
12. Separate the remaining egg into yolk and white.
13. Whisk the egg yolk with the remaining milk in a cup.
14. Use the egg white for another purpose.
15. Roll out the dough on a floured surface to a thickness of 4 to 5 millimeters.
16. Cut out round coins with a diameter of 3 to 4 centimeters using a round cookie cutter.
17. Knead the dough scraps back together.
18. Roll them out again and cut out more coins.
19. Line two baking sheets with baking paper.
20. Arrange the cookies on the sheets.
21. Brush the cookies with the egg yolk and milk mixture.
22. Sprinkle the chopped pistachios over them.
23. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
24. Bake the coins on the second rack from the bottom for about 12 minutes until golden brown.
25. Let the finished cookies cool on a wire rack.

Nutrition per serving

kcal: 22
Protein: 0 g · Fett/Fat: 1 g · Carbs: 2 g