Speculaas

Speculaas


Posted By: Staff
Makes:24
Ingredients:

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


Directions:

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.

Comments are closed.