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Before starting this Cinnamon Easter Biscuits recipe, organise all the necessary ingredients for the speculoos paste.
In the stand mixer recipient, place the softened butter, brown sugar, ground cinnamon and four spice mix.
Fit the mixer with the whisk accessory.
Start the mixer and blend until homogeneous.
The preparation should be quite thick.
Replace the whisk with the flat beater. Add the whole egg...
... and the milk.
Coarsely chop the almonds with a knife...
... until you get pieces of a regular size.
Add the almonds to the bowl.
Combine the flour, baking powder and baking soda together, then add to the bowl.
Add the fleur de sel.
Knead the ingredients until the dough is homogeneous in colour and texture (with whole bits of almonds).
Transfer the dough on a baking sheet lined with cling film...
... and cover with another sheet of cling film. Spread the dough, then store in the fridge overnight. I highly recommend making the dough the day before.
The next day, remove the dough from the fridge and place it on a floured surface.
Using a rolling pin, roll out to a thickness of 3 or 4 mm.
Place the Easter cookie cutting sheet on top of the dough...
... and press down firmly to cut the Easter shapes.
Detach the shapes from the plastic sheet...
... and arrange them carefully on a perforated Silichef XL baking sheet.
Using a pastry brush, coat the biscuits with cold milk. This will give a glossy finish to the biscuits.
Bake at 180°C (gas 4) for 10 or 15 minutes.
When cooked, remove the tray from the oven. Set aside to cool.
For the royal icing: Organise the necessary ingredients. You can follow my recipe for royal icing, or use the royal icing powder mix.
Add the water to the powder...
... and combine well with a spatula.
Fill a decorating bag with royal icing, then pipe a thin lace of icing all along the edge of each biscuit, starting with the rabbit shapes.
Repeat the same operation for the bell-shaped biscuits...
... and the eggs.
Follow your inspiration!
If you like, you can add some water-soluble colouring to the royal icing.
Leave to dry at room temperature.
Serve the biscuits all together or wrap them individually. Enjoy!