DCM suggested here http://chowhound.chow.com/topics/803637 that speculoos pate deserved a thread of its own. I've never tasted it but have it on a shopping list for next visit. From what I've gleaned from earlier comments on Chow, I needn't consider any brand but Lotus. And then there is the smooth vs crunchy debate.
Then after I get it, what are its uses other than tartines? "Faux peanut butter cookies", I suppose but that's similar to the concept of using sables to make sables. (Ground speculoos + Bordier -> uber-speculoos?)
(I should note that the cookies themselves don't move me. In fact, I have several pawfulls that came off United flights with me.)
i was just going to suggest that you use it to frost cupcakes. And then I looked down the page and saw the next thread titled "Paris - Speculoos spread and cupcakes". LOL.
And yes, only Lotus brand.
PS, if you have a bunch of them that you won't eat, make them into a pie crust. They are very good substitute for graham crackers. Just be careful to reduce the amount of sugar in your filling as this base is sweeter than a graham cracker base.