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…
Several times a week, two very discreet men came to buy crushed speculoos. Once, they ended up telling me that they were for the King Leopold. As Astrid didn’t want him to eat sugar, he hid them at the bottom of his jacket pockets before going hunting.
Le 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!
Les confitures & pâtes à tartiner
On a slice of bread, on an ice cream or even on a piece of chocolate or marzipan, our jams and spreads feel comfy everywhere. A tip? Don’t go in for half measures.