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Wheat & Honey Spekulatius

A Spekulatius cookie mold is needed for this recipe. If you don't have one, you can use a Springerle mold or any type of cookie mold.

4 cups Whole Wheat Flour
1/2 cup + 1 tablespoon Honey
1 3/4 sticks Butter (at room temperature)
2 Eggs
1 cup ground Almonds
2-3 teaspoons Milk
1 teaspoon Baking Powder
Pinch of Salt
Pinch of Cinnamon
Pinch of Nutmeg
1/2 teaspoon Vanilla Extract
1/4 teaspoon Almond Extract
1 Egg Yolk
Sliced Almonds

Combine flour, baking powder, ground almonds, and spices. Set aside.

In a large mixing bowl, beat butter until smooth and slightly lighter in color. Add 1 egg and continue beating until the butter has absorbed the egg. Add the next egg and continue beating until the butter has absorbed the second egg. While still beating, add the honey and extracts. Gradually add the flour mixture. Add enough milk so that the mixture holds together and forms a smooth dough.

Place the dough into a clean bowl, cover, and let rest in the refrigerator overnight.

Preheat oven to 350° F.

Roll the dough out to about 1/4 inch thickness. Form the cookies using a Spekulatius mold, other cookie mold, or a cookie cutter.

Brush the bottom side of each cookie with egg yolk then coat with almond slices. Place each cookie on a baking sheet lined with parchment paper.
Bake cookies for about 10 to 15 minutes or until light brown and crisp.

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