Posted By: Staff
3 1/2 Cups of all-purpose flour 1/2 Cup of ground blanched almonds 2 Teaspoons of cinnamon 1 Teaspoon of ginger 1/2 Teaspoon of nutmeg 1/4 Teaspoon of baking soda 1/4 Teaspoon of salt 1/4 Teaspoon of cloves 1 Cup of unsalted butter, softened (no substitutions) 1 1/2 Cup of sugar 2 Large eggs 1/2 Teaspoon of grated lemon peel
In a large bowl, combine flour, almonds, cinnamon, ginger, nutmeg, baking soda, salt and cloves. Beat the butter and sugar in a mixer bowl until light. Add the eggs one at a time, beating until light and fluffy. Beat in the lemon peel. At low speed, gradually add the dry ingredients, beating until blended. Pat the dough into a disk; wrap it and refrigerate it for 4 hours or overnight. Preheat the oven to 350°F. Grease 2 cookie sheets and divide the dough into quarters. Lightly coat the speculaas mold with vegetable cooking spray. Sprinkle it with flour, tapping out the excess. Between 2 sheets of lightly floured wax paper, roll one quarter of the dough to 1/3 inch thick (keep the remaining dough refrigerated). Remove the top sheet of wax paper and invert the dough over the prepared mold. Gently press the dough into mold with a rolling pin to remove any air; remove the remaining wax paper. Trim the edge of the dough, then tap the mold gently against the work surface to loosen. Carefully unmold the dough. With a wide medal spatula, transfer the dough to the prepared cookie sheet. Repeat the process rerolling scraps. Arrange the cookies 2 inches apart on the cookie sheets. Bake 16 to 18 minutes, until edges are golden and the tops are firm when pressed lightly with the fingertip. Cool. Decorate if desired.