My Favorite Dutch Speculaas Recipes

DUTCH SPECULAAS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and orange zest. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle. , Preheat oven to 350°. On a parchment-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough and reroll scraps, if desired., Transfer parchment with dough to cookie sheet. If dough has warmed, place baking sheet in refrigerator until it firms up, about 10-15 minutes. Bake at 350° until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.

SPECULAAS - DUTCH COOKIES

Steps:

• Combine sugar and milk in a bowl.
• Stir until smooth.
• In another bowl, sift the dry ingredients and blend in the butter until the mixture is like cornmeal.
• Add the sugar and milk mixture and the almonds.
• Mix well.
• Wrap in foil, or wax paper and refrigerate overnight.
• Roll out the dough pretty thin.
• Use Christmas cookie cutters (or a windmill or other shaped cookie cutter if it isn't Christmas).
• Dust the cutter well with flour to be sure it doesn't stick.
• Place on greased cookie sheet and bake at 350 for about 10- 12 minutes.
• Remove and cool.