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Dutch Speculaas

 Dutch Speculaas
These Dutch spice cookies taste similar to the windmill cookies we enjoy in the United States. In Holland, it's tradition to mold the dough into the shape of St. Nicholas and serve the baked cookies on Sinterklaas (St. Nicholas Day). —Taste of Home Test Kitchen
30 ServingsPrep: 40 min. + chilling Bake: 10 min./batch

Ingredients

  • Template on page XX
  • Waxed paper
  • 1 cup butter, softened
  • 1 cup packed dark brown sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 2 teaspoons grated orange peel
  • 3-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup finely ground almonds
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • Milk and chopped sliced almonds

Directions

  • Trace template onto waxed paper; cut out. In a large bowl, cream
  • butter and brown sugar until light and fluffy. Beat in the eggs,
  • molasses and orange peel. Combine the flour, ground almonds,
  • cinnamon, baking powder, nutmeg, cloves, pepper, ginger and
  • cardamom. Gradually add to creamed mixture and mix well. Cover and

2 of 2

Dutch Speculaas (continued)

Directions (continued)

  • refrigerate for at least 4 hours or until easy to handle.
  • On a parchment paper-lined surface, roll a small amount of dough to
  • 1/8-in. thickness. Trace around template or cut with floured 3-in.
  • holiday-shaped cookie cutters, leaving 1 in. between cookies. Remove
  • excess dough and reroll scraps if desired.
  • Slide a baking sheet under the parchment paper and dough. If using
  • template, trace decorative details with a toothpick. Brush cookies
  • with milk and sprinkle with chopped almonds as desired. Repeat with
  • remaining dough.
  • Bake at 350° for 8-10 minutes or until edges are lightly browned.
  • Remove to wire racks to cool. Yield: about 2-1/2 dozen.
To Make Ahead: Dough can be made 2 days in advance. Let stand at room temperature for 30 minutes before rolling out. Cookies can be baked 1 week ahead of time and stored in an airtight container at room temperature or frozen for up to 1 month.
Nutritional Facts: 1 cookie equals 151 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 65 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.