Speculoos Cookie Recipe

Preheat the oven to 150°C.

In a mixing bowl, combine the softened butter, white sugar, brown sugar, and salt to create a smooth, lump-free mixture. Add the egg and vanilla seeds, then mix.

In a separate bowl, mix the almond powder and corn flour. Pour everything into the large mixing bowl and mix again. Add the flour all at once, then finish mixing by hand. Incorporate the crushed cookie pieces.

Let the dough rest in the refrigerator for 15 minutes to make it easier to shape the cookie balls.

Using an ice cream scoop, form even balls and place them on a baking sheet lined with parchment paper. Slightly flatten the balls and bake them.

Bake for 17 minutes for large cookies weighing 70 g, and 11 minutes for smaller cookies weighing 15 g.

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