Speculaas
These cookies aren't hard to make and most bakers use a windmill-styled cookie cutter, as that is the most traditional form of this cookie. But when I'm in a rush, I just use whatever cookie cutter I have. The windmill cutters are more intricate and take more care and time to use. But a simple round cutter works just as well. You can also frost these cookies with your favorite cookie frosting.
Ingredients
- ½ cup blanched almonds toasted
- 1½ cups flour
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground coriander
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup light brown sugar
- ½ cup sugar
- 1 egg
Instructions
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In a food processor, grind the almonds with 2 Tablespoons of the flour. Then, in a large bowl, whisk together the ground almonds and the remaining flour, baking soda, all of the spices, and the salt. Set the bowl aside.
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In a large stand mixer, cream the butter and white and brown sugars. Use a medium speed until the mixture is light and fluffy. Beat in the egg, just until combined.
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Slowly beat in the flour mixture, just until combined. Flatted the dough into a disk and wrap it with plastic. Refrigerate overnight (or for at least 4 hours).
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Preheat the oven to 350℉. Line 3 baking sheets with parchment paper and set aside. Roll out the dough on a lightly floured surface until it is 1/" thick. Cut out the cookies and place on the baking sheets, leaving at least 1" between each cookie and the edges of the baking sheets. Bake for 10-12 minutes.
If you're baking more than one tray at a time, rotate the baking sheets halfway through the baking time. Bake until the cookies are firm and the edges are a light golden color. Cool the baking sheets on wire baking racks for 5 minutes. Then remove the cookies from the baking sheets and cool on baking racks for at least 15 minutes.