For the spelt dwarfs, heat the beet syrup with oil and set aside. In a large bowl, mix well spelt flour, 1 tsp speculaas spice, ½ tsp baking powder and 150g cane sugar.
Press a well in the center. Pour grated zest and juice from orange and 2 eggs on the outside. Pour syrup mixture into the well.
Knead everything from the edge until the dough is quite dry. Add more flour if necessary. Dust the dough with flour and cover with a cloth. Leave to rise for a few days, kneading well once in between.
For baking, roll out the dough to about 1 cm thick and cut out. Brush with milk and press half peeled almonds into the dough.
Bake the spelt dwarfs at approx. 180-200°C in the center for approx. 11-13 minutes.
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