~ Speculoos: Spiced Holiday Cookies ~
Speculoos (or Speculaas) cookies are a Belgian and Dutch cookie. They are very spiced, but more fragrant than a gingersnap. What distinguishes a speculoos cookie is 2 things. The first is that they require a spice blend that reads like a laundry list of Asian and East Indian spices. The second is that Speculoos are traditionally prepared in a springerle mold, which produces picture-perfect cookies stamped with quaint images such as windmills, St. Nicholas, angels and cottages. The spice blend is easily prepared with commonly used spices, and you can make a large batch to keep on hand for extra cookies or seasoning breads and cakes. If you don’t have a springerle mold, no worries. The dough may be rolled and shaped with cookie cutters, or simple flattened into disks, as I have done in this recipe. While rolling and flattening may appear a tad less decorative and more homemade, once you take a bite of these spiced cookies you won’t mind one bit – happy new year!
Makes 3 dozen cookies
3 tablespoons cinnamon
1 tablespoon nutmeg
1 tablespoon ground ginger
1 tablespoon ground cloves
1 teaspoon ground cardamom
1 teaspoon ground white pepper
1 1/4 cup dark brown sugar, packed
1/2 cup (1 stick) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons speculoos spice blend
1 teaspoon baking soda
1/2 teaspoon salt
Sliced almonds as garnish, optional
Turbinado sugar for sprinkling
1. Heat the oven to 350°F and line a baking sheet with parchment.
2. Mix all of the spice blend ingredients together in a small bowl and set aside.
3. Prepare the cookies: Cream the brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment until light. Add the egg and vanilla and beat until light and fluffy. Whisk the flour, the spice blend, baking soda, and salt in a bowl. Add to the sugar and mix until combined without over-mixing.
4. Roll the dough into one-inch balls and place on the prepared baking sheet, at least 2 inches apart. Flatten each ball with the bottom of a water glass to a 1 1/2-inch disk, approximately 1/8-inch thick. Press a few almonds into the top of each cookie and sprinkle with a pinch of Turbinado sugar. Bake until light golden and firm, 12 to 14 minutes. Transfer to a wire rack and cool completely.