Preparation
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1Knead the flour, cologne flakes, baking powder, sugar, vanilla sugar, spices, 2 eggs, butter and the ground almonds into a smooth dough. Cover and let rest in the refrigerator for at least 30 minutes.
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2Sprinkle the work surface with Echten Kölln Kernigen. Roll out the dough thinly, cut out or roll out any shapes and place on two baking sheets lined with baking paper.
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3Whisk the third egg with milk and spread it on the speculoos. Bake one at a time in the preheated oven.
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4Top/bottom heat: 170 °C Circulating air: 150 °C Baking time: 10-12 minutes Preparation time: approx. 1 hour (without waiting time)
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5Want more color? The oat speculaas can be decorated to your heart's content with icing, chocolate and sprinkles.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 45 pieces:
300 G
Flour
200 G
Kölln Instant Oat Flakes
2 TL
baking powder
250 G
Sugar
1 pack
vanilla sugar
1 Splashes
Bitter almond oil
2 Ms
ground cardamom
2 Ms
ground clove
1 TL
Cinnamon
3
Eggs
200 G
butter
100 G
ground almond
100 G
Regular Rolled Kölln Oat Flakes
2 EL
Whole milk
