This delicate biscuit made with real butter, sugar candy and ripe soft almonds from Valencia in 1886 laid the foundation of Biscuiterie Jules Destrooper. Originally the biscuit was a business gift for the customers of Jules Destrooper, a merchant of colonial wares. The biscuit was very much appreciated and soon the first orders starting coming in. Almond thins are, according to the ‘Academy for Regional Gastronomy’, a speciality of Brussels, Veurne as well as Lo-Reninge, and are closely related to speculoos. In fact, they are are often confused with speculoos in recipe books. The reason is clear: the two biscuits share many ingredients. Both are prepared with brown sugar and a mixture of ground nutmeg, cinnamon, coriander, ginger powder and cloves, all traditional spices for baking biscuits and cake. This tough cake dough must be left overnight in a cool place. The next day the dough is sliced very finely and place on a baking tray to be baked.

 

Wheat flour, brown sugar, butter (13%), almond (10%), sea salt, leavening: soldium hydrogen carbonate.

 

Contains wheat, milk and almonds. Produced in an enviroment also involved in eggs, soya and sesame and other tree nut processing. packaged in a protective atmosphere.