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Advent Recipe Day Sixteen: Speculoos Finger

Speculoos Finger

The mouillette is a savoury traditional French starter. It has been revisited in this recipe from Le Cordon Bleu Taiwan to bring Christmas with originality. It is made with speculoos, a Christmas spice. Then a touch of salt in the caramel topping gives this a sweet savoury mix. Irresistible with a soft boiled egg!

Makes 20 pieces
Preparation time:
Cooking time:
Total time:


Speculoos crunchy nuts
  • 50 g butter
  • 50 g brown sugar
  • 5 g cocoa nibs
  • 30 g cashew nuts
  • 10 g pistachio nuts
  • 60 g flaked almonds
  • 3 g Speculoos mix
Speculoos biscuit
  • 15 g butter
  • 65 g egg whites
  • 30 g sugar
  • 40 g egg yolks
  • 25 g sugar
  • 30 g ground almonds
  • 10 g Speculoos mix
  • 12 g soft wheat flour
Caramel glaze
  • 120 g cream
  • 1 g salt
  • 90 g butter
  • 120 g sugar


Speculoos crunchy nuts

Using the mixer, with a paddle attachment, cream butter and sugar. Add the other ingredients and combine. Spread into a 20 cm square frame placed on a silicon mat. Bake in convection oven at 160 °C for 12 minutes.

Speculoos biscuit

Melt the butter. In a mixer, using a whisk attachment beat the egg white and sugar. In a mixer, using a whisk attachment beat the egg yolk, sugar and ground almonds. Combine both mixtures. Add gradually the sieved dry ingredients and then melted butter. Spread on the top of the crunchy nuts preparation and bake in convection oven at 190 C for 10 minutes.

Speculoos biscuit

In a pan, warm the cream, salt and butter to 50 C. In another pan, caramelize the sugar and deglaze with the first mixture. Cook until 105 C.

Spread a thin layer of caramel glaze on the biscuit. Cool. Cut into fingers 2 x 9 cm.

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