Almond speculaas

For the dough you will need:

200 grammes or 1 cup self-rising (cake) flour 
salt 
1 1/2 tablespoons speculaas spices (see above) 
125 grammes or 1/2 cup dark brown sugar 
125 grammes or 1/2 cup butter or margarine 
2 tablespoons milk 
100 grammes or 3 1/2 oz. flaked almonds
slivers of blanched almonds for decoration 

Mix the flour, salt, spices, sugar and the butter or margarine in a bowl, 
using two knives to finely cut the butter or margarine into the mixture. 
Add the milk. 
Add the flaked almonds through the dough.
Knead the mixture with cold hands until you have a firm dough. 
Wrap the dough in aluminium foil or clear plastic and let it cool in the fridge 
for 24 hours. Roll out the dough and cut out figures using a biscuit (cooky) 
cutter. If you are using a "speculaasplank "(see above), dust it with flour 
and press the dough into the mould(s). Cut off any excess dough by running 
a knife across the edge of the board. Turn the board over in one movement 
so that the figures fall out. Press slivered almonds into both "lovers" and 
biscuits as decoration. Grease a baking tray and arrange the biscuits or 
"lovers" on it, leaving a little space between each. Bake thin biscuits at 175°C 
or 350°F for approx. 15 minutes, or until they are golden brown. Bake thick 
"lovers" 45-60 mins. at 150°C or 300°F. 
Turn onto a wire rack to cool.