Speculaas Sloffenbodem

Instructions

1. Combine the flour, speculaaskruiden and baking powder. Mix them together.
2. Mix the butter and sugar together, then add the egg and the vanilla extract and keep mixing.
3. Add in the flour and mix well.
4. Refrigerate for one hour, or until firm.
5. Preheat your over to 180 degrees Celsius.
6. Roll out the dough to a thickness of 6mm, onto a sheet of baking paper.
7. Use the sloffenring(24cm long) to cut out the right shape.
8. Remove excess dough and remove the sloffenring.
9. Clean the sloffenring and brush it with butter.
10. Place it back around the dough.
11. Optional: Mix some water into the almond paste, to make it pipeable.
12. Optional: Place into a piping bag.
13. Optional: Pipe half of the almond paste onto the dough, leaving a border without almond paste of about 1 cm.
14. Bake for 20 to 25 minutes.
15. Let cool for five minutes.
16. Remove the sloffenring.
17. Let cool to room temperature.
18. Repeat for the second sloffenbodem.

When is it done?

Using an ovenmitt, lift the sloffenring slightly while it's still hot, to see if the edges have browned. If they have, it's done.