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Gevulde speculaas from Sweet (page 33) by Yotam Ottolenghi and Helen Goh

  • ground cardamom
  • ground cinnamon
  • ground coriander
  • ground ginger
  • lemons
  • nutmeg
  • caster sugar
  • plain flour
  • butter
  • ground cloves
  • blanched almonds
  • white pepper
  • mixed candied peel
  • ground aniseeds

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Notes about this recipe

  • Kitchengeek on November 24, 2017

    These were fairly easy to make, and fantastic - not to sweet. // I did not have dried ginger so I subbed a bit of fresh ginger, adding to the wet ingredients rather than the dry, and that worked fine.

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