Xmas in Amsterdam

Speculaas cookies, buttery and deliciously spiced, are the most beloved Dutch winter treat, best enjoyed with coffee or tea on a rainy and windy Dutch afternoon. Crushed speculaas cookies are the star of this almond butter spread that makes a toothsome topping for ice cream, waffles, and pancakes.

Right out of the jar on a spoon is another way to enjoy it.

Ingredients:

Directions:

1. Lightly roast the almonds by placing them in a thin layer in a convection oven at 265°F/130°C for 10 minutes.
2. Grind the almonds by pulse-crushing them in a Mixer-Grinder/Cuisinart for approximately 1 minute, in order to obtain a fine, wet-sand like almond flour.
3. Next, add the almond flour,  1 tablespoon at a time, to the Premier Chocolate Refiner, and process until mixture achieves a smooth paste. If necessary, gently increase the temperature using a heat gun, but never exceed 140°F/60°C.
4. Let mixture process for about 30 minutes.
5. In the meantime, grind the speculaas cookies by pulse-crushing them in a Mixer-Grinder/Cuisinart until obtaining a coarse flour and divide into two parts.
6. Once the almond butter is creamy and smooth, add the sugar and half of the speculaas flour one tablespoon at a time until fully incorporated.
7. Let process for about one hour, scraping the sides of the bowl from time to time.
8. Once the spread has reached the desired consistency, proceed with removing the contents of the drum and place in a large bowl. Mix in the remaining speculaas flour until fully incorporated.
9. For optimal results, store the spread in sterilized, airtight glass jars.

Yield: Makes approximately 1300g/2.8 lbs of Xmas in Amsterdam Speculaas Cookie spread.

Storage:Up to 3 months in a cool, well-ventilated place.