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For the speculoos cookies: Cream the butter and sugar together until smooth and light in color. Whisk in the egg until light and fluffy. In a separate bowl, whisk together the flour, cinnamon, ginger, clove, baking powder and salt and fold into the wet mixture until completely incorporated. Add extra flour if necessary to create adhesiveness (the mixture should be slightly wet but not tacky). Split into two rolls, wrap in plastic and let chill in the fridge for at least 1 hour.
Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Roll the dough out with a rolling pin on a floured surface to 1/16-inch thickness. Cut out cookies with a 1-inch cookie cutter and place on the prepared sheet tray 1/4-inch apart. Bake until the edges begin to brown slightly, 8 to 10 minutes. Remove, flip and cool on a rack.
For the speculoos spread: Pulse half of the speculoos cookies in a food processor until crumbs form (you should have about 2 cups). Add the brown sugar and cinnamon and pulse until combined. (Reserve the remaining cookies for another use.) Slowly add the coconut oil to emulsify. Add the vanilla extract. Slowly add enough water until a paste is formed, then remove half the paste and set aside. Continue to add water to the remaining paste until thin. Slowly work the reserved paste back into the mixture until a consistency similar to peanut butter is reached. Check seasoning and adjust as desired with more brown sugar, vanilla, salt or cinnamon.
To assemble: Grill the bread on a skillet until warm. Spread the mascarpone mix and speculoos spread on the bread. Drizzle with apple blossom honey. Close the sandwich and sprinkle with powdered sugar.