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|All purpose flour||2 Cup (32 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1 Teaspoon|
|Ground blanched almonds||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Firm butter/Margarine||6 Ounce, cut into pieces (1/4 Pound Plus 4 Tablespoons, 3/4 Cup)|
Serving size: Complete recipe
Calories 3098 Calories from Fat 1286
% Daily Value*
Total Fat 146 g225.3%
Saturated Fat 89.3 g446.4%
Trans Fat 0 g
Cholesterol 368.8 mg
Sodium 552.1 mg23%
Total Carbohydrates 428 g142.5%
Dietary Fiber 14.7 g58.8%
Sugars 222.7 g
Protein 31 g61.5%
Vitamin A 86.8% Vitamin C 7.5%
Calcium 62.1% Iron 82.6%
*Based on a 2000 Calorie diet
Blend in almonds and sugar until well combined.
With a pastry blender or 2 knives, cut in butter until mixture resembles cornmeal; stir in milk.
Work dough with your hands until you can form it into a smooth ball.
For molded cookies: Press dough firmly and evenly into a floured wooden speculaas mold; invert onto an ungreased baking sheet and release cookie by tapping back of mold (ease cookies out with the point of a knife, if necessary).
Space cookies about 1 inch apart.
For rolled cookies: On a lightly floured board, roll out dough to a thickness of about 1/4 inch.
Cut out with 2 to 3-inch cookie cutters.
Transfer to ungreased baking sheets, spacing cookies about 1 inch apart.
Bake in a 300Â° oven for 20 to 25 minutes or until lightly browned.
Let cool briefly on baking sheets; transfer to racks and let cool completely.