Speculaas
- Total Time
- About 30 minutes, plus overnight refrigeration time
- Rating
- Comments
- Read comments
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Ingredients
- ½cups blanched almonds, toasted
- 1½ cup all-purpose flour
- ½teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½teaspoon ground ginger
- ¼teaspoon ground cardamom
- ¼teaspoon ground coriander
- ¼teaspoon ground nutmeg
- ⅛teaspoon ground cloves
- ¼teaspoon salt
- ½cup softened unsalted butter
- ½cup light brown sugar
- ½cup sugar
- 1egg
Nutritional analysis per serving (42 servings)
64 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 32 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
- Step 2
In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
- Step 3
With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
- Step 4
Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
- Step 5
Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
- Step 6
Roll dough ⅛ inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
- Step 7
Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.
Private Notes
Comments
I found a very similar recipe on another site, using almond flour (meal). The amount called for is 45g. All of the other ingredient quantities were the same as this recipe. This site listed ingredients by volume and weight (which I prefer) I hope this helps!
Instead of 1/2 cup of almonds, to be ground, why not give us the finished weight of the ground almonds?
This dough is very crumbly, but if you can manage to roll and cut out the cookies, they do hold together after they're baked. I thought the flavor was good but mild, so although these cookies are worth making again, next time I might use half again as much, or even double, the amount of spices.
Noting all the comments, I: - doubled the spice mix. The dough was a perfect consistency and not too dry. - used a small baby cup to cut out small circles and then put the dough back in the freezer for 10 mins before baking so the dough held its shape. Definitely more spicy than a sweet biscuit, but absolutely delicious.
I have made them countless times. They are amazing! The texture is just right. I did not use blanched almonds just regular sliced almonds. I make my own spice blend. Yes for adding more spice. Also letting the dough rest over night is a must. I can’t say enough good things about these cookies. I would guess being Dutch and growing up with speculaas as a regular cookie gives me some authority. :)
YES! Very crumbly dough but it works. I agree with a previous comment about the spices. Next try I’ll double the amounts. These are a tasty not-too-sweet cookie. Great with afternoon tea.