Speculaas Recipe
Summary
Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings15
Interest GroupClassic
Ingredients
| All-purpose flour- 3 cups | ||
| Ground cinnamon | 1 1/2 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Baking powder | 1/8 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Light-brown sugar- 1 1/4 cups , packed | ||
| Egg | 1 | |
| Blanched almonds | 1/2 Cup (16 tbs), sliced | |
Directions
GETTING READY
1. Preheat oven to 350F.
2. Lightly grease several cookie sheets.
3. Grease a 5-inch wooden butter mold and set aside to chill
MAKING
4. On a waxed sheet of paper, sift the flour with spices, baking powder and salt and mix well
5. In the large bowl of an electric mixer, tip in the butter, sugar and the egg and beat well. Beat this mixture on high speed till you have a light yellow fluffy mixture
6. Use a wooden spoon, to stir half the flour mixture and the almonds into the pan and mix well. Use your hand if required. Chill this dough overnight.
7. Remove one fourth of the dough at a time and flatten the dough into a 4-inch rectangle.
8. Roll out the dough between two sheets of waxed sheets of paper to make a 9-by-5-inch rectangle.
9. Press this into the prepared butter mold and make a design on top of the dough. Cut around the mold and remove mold. Transfer this to a prepared cookie sheet
10. Re-roll the trimmings and repeat the process with the rest of the dough, one fourth at a time.
11. Bake for 20-25 minutes till golden brown and set aside to cool. These can be stored in a glass airtight cookie jar for several weeks.
SERVING
12. Serve as a snack
1. Preheat oven to 350F.
2. Lightly grease several cookie sheets.
3. Grease a 5-inch wooden butter mold and set aside to chill
MAKING
4. On a waxed sheet of paper, sift the flour with spices, baking powder and salt and mix well
5. In the large bowl of an electric mixer, tip in the butter, sugar and the egg and beat well. Beat this mixture on high speed till you have a light yellow fluffy mixture
6. Use a wooden spoon, to stir half the flour mixture and the almonds into the pan and mix well. Use your hand if required. Chill this dough overnight.
7. Remove one fourth of the dough at a time and flatten the dough into a 4-inch rectangle.
8. Roll out the dough between two sheets of waxed sheets of paper to make a 9-by-5-inch rectangle.
9. Press this into the prepared butter mold and make a design on top of the dough. Cut around the mold and remove mold. Transfer this to a prepared cookie sheet
10. Re-roll the trimmings and repeat the process with the rest of the dough, one fourth at a time.
11. Bake for 20-25 minutes till golden brown and set aside to cool. These can be stored in a glass airtight cookie jar for several weeks.
SERVING
12. Serve as a snack
Chef
