At Maison Dandoy, our speculoos recipe comes straight from our great-great-great-grandfather. We still make them the traditional way with real butter, brown sugar and handcrafted wooden moulds. As crunchy as they are cheeky, they have the power to instantly set your mood and make your day.
Crunchy biscuit with brown sugar, the Dandoy speculoos comes with cloves and cinnamon, with vanilla or coated with handmade chocolate. Crushed, it mixes with a yoghurt, hides at the bottom of a coffee, sprinkles on a cheesecake or on a chocolate mousse…
According to tradition, speculoos are a tasty reward for good children during the celebration of Saint Nicholas on December 6. At Maison Dandoy, we think of the mischievous ones too: here is Dandoy speculoos ancestral recipe!
The speculoos has always been my favourite!
Our pain d'amandes
Although the dough is identical to the speculoos, the preparation is a bit more intricate. Fresh whole almonds are added to the dough, which is then put in the fridge overnight before being sliced and cooked the following day. But it’s well worth the wait, you’ll see...
When I’m beat, all our biscuits are my allies but the almond bread is still my favourite treat!
On a slice of bread, on an ice cream or even on a piece of chocolate or marzipan, our spread feels comfy everywhere. A tip? Don’t go in for half measures.