Name: Speculaas Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: 150 grams unsalted butter (10 Tbsp, 5.3 oz, room temperture); 150 grams light or dark brown sugar (3/4 cup); 1 large egg (60 grams, room temperature); 1 teaspoon vanilla extract; 50 grams ground almonds/almond flour; 300 grams all-purpose/plain flour; ¼ teaspoon salt; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1 teaspoon ground cardamom; ½ teaspoon ground ginger; ¼ teaspoon nutmeg; ¼ teaspoon ground cloves; 1 egg white; finelly chopped blanched almonds; sliced almonds

Speculaas Cookies!! This perfectly spiced, seriously crunchy and oh-so delicious cookies, are loaded with warm spices (cardamom =❤) and almonds, and taste divine. Perfect Christmas/winter cookie!

These are very crunchy, very delicious and well spiced Speculaas Cookies. This year I decided to make my own, since I always buy them. Believe me, that the house smelled fantasticly all night, since I baked them in the evening! Glass of milk and 6 of these for breakfast, I couldn’t resist.

And today I retested the recipe, and I might just eaten like 10 of these in a few minutes ???! I don’t think my waistline will be really happy after the holidays.

INGREDIETNS YOU NEED FOR SPECULAAS COOKIES

unsalted butter
light or dark brown sugar
all-purpose flour
ground almonds/almond flour
baking powder and salt
egg
vanilla extract, ground cinnamon, ground cardamom, ground cloves, ground ginger and ground nutmeg
optional: egg white, sliced almonds, finelly chopped almonds

HOW TO PREPARE SPECULAAS COOKIES

Mix dry ingredients.
Beat butter and sugar until fluffy, beat in egg and vanilla.
Mix in dry ingredients – dough will be crumbly.
Knead the dough with your hands until smooth.
Wrap in cling film and refrigerate for 1 hour.
Roll the dough and cut the cookies.
To decorate, lightly whisk egg white, brush over the shaped cookies and press chopped/sliced almonds.
Bake, cool and enjoy!

HOW LONG DOES SPECULAAS COOKIES LAST AND HOW TO STORE IT?

Store them in airtight container at room temperature up to a week or in a freezer for up to 2 months.

TIPS AND TRICKS!

I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking.
For best results make sure your ingredients are at room temperature before you begin making the dough.
You can use 3 teaspoons speculaas spice mix or pumpkin spice mix instead of separated spices (if you use pumpkin spice I would add at least 1/2 teaspoon of cardamom)

MORE COOKIE RECIPE FOR YOU TO TRY!

→If you make this cookies, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!

Love,

Print Recipe

5 from 2 votes

Speculaas Cookies

Speculaas Cookies!! This perfectly spiced, seriously crunchy and oh-so delicious cookies, are loaded with warm spices (cardamom =❤) and almonds, and taste divine. Perfect Christmas/winter cookie

Prep Time10 mins

Cook Time10 mins

Resting time1 hr

Total Time1 hr 20 mins

Course: cookies

Author: Mihaela K. Sebrek

Ingredients

150 grams unsalted butter 10 Tbsp, 5.3 oz, room temperture
150 grams light or dark brown sugar 3/4 cup
1 large egg 60 grams, room temperature
1 teaspoon vanilla extract
50 grams ground almonds/almond flour
300 grams all-purpose/plain flour
¼ teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves

optional for decoration

1 egg white
finelly chopped blanched almonds
sliced almonds

Instructions

In a medium bowl whisk flour, ground almonds, baking powder, salt and spices.
In a mixing bowl, using electric mixer, beat butter and sugar until creamy and fluffy, 2-3 minutes. Beat in egg and vanilla.
Slowly add dry ingredients into butter mixture and mix until just incorporated, dough will be crumbly. Transfer a dough to really lightly floured surface and knead until dough is smooth. Shape the dough into a disk and wrap in cling film and refrigerate for at least 1 hour (or overnight). If the dough stands in the fridge for few hours or overnight, take it out and leave it on the counter 15-20 prior rolling and shaping.
Preheat oven to 180 °C (350 °F). Line two baking sheets with baking paper.
On a lightly floured surface roll the dough until 5 mm (1/5 inch) thick. Using a cookie cutter of your choice (or speculaas cookie mold if you have one (then I would be jealous :)) – you won't need any decorating then). If you have cookie stamps, then roll the dough into a small ball and press with a lightly floured cookie stamp (no need to decorate, again).
If you use simple cookie cutter and want to decorate with chopped/sliced almonds, then in a small bowl lightly beat egg white and using a pastry brush, brush it over a shaped cookie dough and press few pieces of sliced almonds or sprinkle with chopped almonds, press them lightly to stick to the dough.
Bake for around 10 minutes or just until the edges starts to lightly brown, be careful not to overbake.
Leave it to cool on a baking tray for 5 minutes, then transfer to cooling rack to cool completely.
Store in airtight container at room temperature for a week.

Notes

Please, read tips and tricks section in a post above!

Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!