Dutch Almond Cookies (Speculaas)

• None None FOR THE FILLING
• 2 cups ground hazelnuts
• 1 3/4 cups ground almonds
• 1 cup granulated sugar
• 1 2/3 cups powdered sugar
• 1 None egg, lightly beaten
• 2 tsp lemon juice
• None None FOR THE DOUGH
• 1 1/2 cups self-rising flour
• 1/3 cup granulated sugar, plus additional, for sprinkling
• 8 tbsp (1 stick) unsalted butter, diced, at room temperature
• 2 None eggs

1. Preheat the oven to 350u0b0F. Line a baking pan with parchment paper.
2. For the filling, combine ground hazelnuts and almonds and sugars in a large bowl. Make a well in center and add egg and lemon juice. Mix to form a firm paste. Divide mixture in half. Roll each piece into a 10 inch-long log. Cover in plastic wrap and refrigerate for 30 mins.
3. Meanwhile, for the dough, sift flour and granulated sugar into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Add 1 lightly beaten egg and mix to form a dough.
4. Gently knead dough on a lightly floured surface until smooth. Cover in plastic wrap and refrigerate for 15 mins. Roll out dough between 2 sheets of parchment paper to a 12-inch square. Cut in half to make 2 equal rectangles.
5. Lightly beat remaining egg. Brush over dough. Place an almond log on each piece and roll to enclose filling. Place logs seam-side down on prepared pan. Brush with remaining egg and sprinkle with additional granulated sugar.
6. Bake for 35 mins, until golden. Cool completely on pan on a wire rack. Cut diagonally into thick slices.

filling, ground hazelnuts, ground almonds, sugar, powdered sugar, egg, lemon juice, dough, flour, sugar, unsalted butter, eggs

Taken from recipes-plus.com/api/v2.0/recipes/28321 (may not work)