Speculaas Spiced Cookies
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Delicious, crisp, well spiced shortcrust butter biscuits
uniquely flavored with a fragrant blend of warm spices.
Author: Tricia
Ingredients
For the cookie dough:
·
1
1/2 cups all-purpose flour
·
1/2 cup almond
flour, or ground blanched almonds
·
1/4 teaspoon baking
soda
·
3
1/2 teaspoons cinnamon
·
1/4 teaspoon nutmeg
·
1/4 teaspoon ground
cloves
·
1/8 teaspoon ground
ginger
·
1/8 teaspoon white
pepper
·
1/8 teaspoon aniseed
powder
·
1/8 teaspoon cardamom
·
1/2 teaspoon salt
·
8 tablespoons (1/2
cup) unsalted butter, room temperature
·
3/4 cup granulated
sugar
·
1 teaspoon vanilla
extract
·
1 large egg
For the icing:
·
1/4 to
1/2 cup powdered sugar
·
1 -
2 teaspoons milk or cream
Instructions
To make the cookies:
1.
In a
small bowl whisk together the flour, almond flour, baking soda, cinnamon,
nutmeg, clove, ginger, pepper, aniseed, cardamom and salt. Set aside.
2.
In a
large mixing bowl combine the butter and sugar. Beat until lightened and well
blended. Add the vanilla and egg and mix just until combined. Add the flour
mixture and beat on low until incorporated.
3.
Divide
the mixture in two, and form each into a flat disc. Wrap each in plastic wrap
and refrigerate for at least 2 hours or up to overnight.
4.
Line
two baking sheets with parchment paper. Set aside.
5.
Working
with one disc at a time, roll the dough to the desired thickness, 1/8” to 1/4”.
If using a cookie cutter, cut the dough into the desired shapes and place on
the prepared cookie sheet about 1-inch apart. Freeze the unbaked cookies for at
least 30 minutes.
6.
If
using a springerle mold, brush the mold with a light coating of flour. Lightly
sprinkle flour over the top of the rolled out cookie dough. The thickness of
the dough will all depend on the style of mold you are using and how deep the
impression needs to be. To experiment, use about 1/4th of the dough disc to
start until you determine how thick it needs to be. The cookies are crunchy so
you want them thick enough to hold the design but not so thick you can’t bite
them easily. Press the mold firmly and evenly into the dough, then remove. Cut
around the design with a knife or pastry wheel. Transfer the cookies to the
prepared pan and freeze for at least 30 minutes to help retain their intricate
design while baking.
7.
Preheat
oven to 325F. Place 1 sheet of cookies in the oven and immediately reduce the
temperature to 250F. Bake until the cookies are set and just beginning to turn
light brown around the edges. My cookies baked for 50-55 minutes.
8.
Remove
the cookies to a rack to cool completely.
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