Dutch Speculaas Cookies (Contains Ground Almonds)
photo by RonaNZ
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
20 cookies
ingredients
- 160 g butter (5.6 oz)
- 1⁄2 teaspoon salt
- 1 egg
- 400 g flour (14 oz)
- 300 g brown sugar (10.5 oz)
- 50 g ground almonds
- 4 -6 tablespoons milk
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon cardamom
- 1⁄2 teaspoon mace
- 1⁄2 teaspoon ground cloves
- milk, for glaze
directions
- Cream the butter and sugar together, then beat in the salt, almonds, egg and 3 tablespoons of milk.
- Add the flour and spices and enough of the remaining milk to make a stiff dough. Mix well to work in all of the flour throughout the mixture.
- Roll into a ball, cover with cling film and refrigerate for 30 minutes.
- Roll out and use a wooden Speculaas form to make decorative shapes or use cookie cutter forms. Place on a greased baking tray, brush lightly with milk and bake at 200°C (400°F) for 10-12 minutes or until lightly browned.
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Reviews
-
I made these for ZWT4 - and they were fantastic. The spices were beautiful, and the biscuits were were so crisp and crunchy. The only downside was that the dough was difficult to work with, I rolled them out thinly & used a cutter, but some of them broke. It's best to work with small amounts of dough in one go I think. Thanks for posting Andria, I might try making these with ginger so they are like the speculoos biscuits I had in Belgium.
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I took these to a cricket match and shared them around. One little boy couldn't get enough of them! I used half the dough in my shortbread mould (to make a Dutch/Scottish cookie!) and rolled out the rest and used cookie cutters. I preferred the thin ones. They were nice and crunchy. My big cookie was too thick and had more of a cakey texture. The spices were very tasty. Funnily enough, nobody picked the spices. Most people guessed it was ginger - but they all liked them just the same.
RECIPE SUBMITTED BY
kiwidutch
Netherlands