Speculoos

Method

Cream together butter and sugar until pale and fluffy, then beat in the egg yolk until well combined. Sift together flour, spices, salt and baking powder, then fold into the wet mixture until a stiff dough forms. Wrap and chill for at least 30 minutes. Preheat oven to 180C and roll dough between two sheets of baking parchment to 5mm thickness. Cut into rectangles roughly 7cm by 4cm using a sharp knife or traditional speculoos mould. Place on lined baking trays, pressing one almond into the centre of each biscuit. Bake for 12-14 minutes until pale golden and firm to the touch. Cool on the baking tray for 5 minutes before transferring to a wire rack.