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
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!