A traditional Dutch cookie, Speculaas is a crispy, heavily spiced holiday treat that’s often pressed into festive molds. If you don’t have a Speculaas mold, the dough is easily shaped into balls and pressed down flat.
1/2 c. (1 stick) unsalted butter, at room temperature
3/4 c, light brown sugar, packed
1 tsp. vanilla
1/2 tsp. ground cardamom
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1–1/2 tsp. ground cinnamon
1 tsp. salt (table, kosher or sea)
1–1/2 c. all-purpose flour
1/2 c. almond flour, lightly toasted
1 tsp. baking powder
2–4 T. milk, not low-fat
Using a standing or hand-held mixer, cream butter, sugars, vanilla, spices, and salt until fluffy. Stir in flours and baking powder, and enough milk to make a stiff dough. Wrap dough in plastic wrap and press into a disk Refrigerate for a minimum of 1 hour.
Preheat oven to 325 degrees F. Line 2-3 baking sheets with parchment. Set aside.
To make Speculaas without a mold, portion dough into tablespoon sized pieces. Roll into a ball and place onto the prepared baking sheets, about 1-inch apart. Use a flat-bottomed glass dipped in sugar to press each dough ball into 1/4-inch thick rounds. Bake cookies for 15-20 minutes or until lightly browned around the edges. Remove sheets from the oven and place on cooling racks. Cookies will become harder as they cool. Store cookies in airtight containers for up to 7 days or freeze for up to 3 months. Dough can be frozen and baked at a later date.
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