Traditional Speculoos Cookies
User Reviews
5
Traditional Speculoos Cookies
Description
These Speculoos cookies bring together a rich mix of brown sugar and butter whipped until fluffy with egg yolks, cream, vanilla, and lemon zest for brightness. Ground almond or hazelnut flour adds a nutty undertone and tender crumb. The dough incorporates a spice blend of cinnamon, nutmeg, cloves, ginger, anise seed, and cardamom, delivering characteristic warm, aromatic flavor typical of Speculoos.
After resting the dough to avoid brittleness, it is rolled out to just under 1/4 inch thickness and cut into rectangles or stamped with molds or cookie cutters to create classic shapes. Baking produces a cookie with a crisp edge and a slight chew inside. The combination of spices and textures makes Speculoos ideal for holiday baking or pairing with coffee and tea.
Ingredients
- 2 1/4 cup dark brown sugar firmly packed
- 1 cup butter softened at room temperature, unsalted
- 2 large egg if the dough is too dry add some extra egg yolk, yolk
- 3 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract quality pure
- 1 teaspoon lemon finely grated zest
- 1 cup almond flour or hazelnut flour
- 3 1/4 cup all-purpose flour
- 1/2 teaspoon baker's ammonia (see blog post for explanation)
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves ground
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground anise seed
- 1/4 teaspoon ground cardamom
Instructions
- Beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest in a stand mixer with the paddle attachment (or use an electric mixer) until it's pale and fluffy, 5-6 minutes. Add the almond/hazelnut flour and mix until combined. In a separate bowl combine the flour, baker's ammonia, salt and spices. While beating, gradually add this flour mixture to the wet mixture. (If not using a stand mixer use a wooden spoon while you can and then knead with your hands.) If the dough is too dry/crumbly add a little extra egg yolk as needed.Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.
- Roll the dough out onto a lightly floured work surface to a thickness of about 4mm or just under 1/4 inch. You can simply cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos (see blog post pictures for instructions on how to use molds and molded rolling pins). If using molds be sure to lightly flour them first to prevent sticking. Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.
- Preheat the oven to 375 degrees F. Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container. It is best to wait at least a week before eaten them to allow the flavors to develop. Will keep in an airtight container in a cool place for several weeks. Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies (depending on size)
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 2cookies | |
| Calories | 194kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 46mg | 2% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
