In your stand mixer with the paddle attachment, mix together the flour, salt, sugar, and speculaaskruiden. If your brown sugar is clumped together, you may have to break it apart with a spatula.

Once it's all mixed together, add the butter, and mix on slow until the butter is incorporate. The dough should be crumbly at this point.

Add the milk, and continue mixing until the dough starts to form a ball.

Briefly knead it by hand to make it all come together.

Wrap the dough in plastic wrap, and let it rest in the fridge for at least 1 hour, but it's even better to do it overnight. The longer you let it rest, the more it will develop the flavors of the spices in the dough.

Preheat your oven to 170ºC (340 F), and prepare a cookie sheet by lining it with parchment paper.

(If you let the dough rest overnight, you want to take it out an hour before rolling it out - otherwise it will be too hard to roll out). On a floured surface, roll the dough out to a slab that is approximately 1cm (⅜ inch) thick. I use a rolling pin with thickness guides on it.

Transfer the rolled out dough to a cookie sheet lined with parchment paper.

Put almond slivers on top of the dough, and gently push them to make sure they do not fall off / move.

Brush the top with the heavy cream until the entire surface is covered.

Put the cookie sheet in the oven, and bake it for 30 minutes.

When the speculaas is done baking, remove it from the cookie sheet, and let it cool off on a rack.

After the speculaas is cooled off, break it into chunks, and serve to your guests!