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Dutch Speculaas Recipe

Dutch Speculaas Recipe

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
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch YIELD:30 servings

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 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

  • 1. 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 refrigerate for at least 4 hours or until easy to handle.
  • 2. 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.
  • 3. 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.
  • 4. 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.

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.