‹ Back to Dutch Speculaas

Print Options

Dutch Speculaas on a blue bacgroundTaste of Home

Dutch Speculaas

TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch YIELD: about 2-1/2 dozen.
In Holland, it’s tradition to mold this Dutch speculaas dough into the shape of St. Nicholas and serve the cookies on Sinterklaas (St. Nicholas Day). —Taste of Home Test Kitchen

Ingredients

  • 1 cup butter, softened
  • 1 cup packed dark brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon molasses
  • 2 teaspoons grated orange zest
  • 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

Directions

  • 1. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, molasses and orange zest. 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. Preheat oven to 350°. On a parchment-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough, and reroll scraps if desired.
  • 3. Transfer parchment with dough to cookie sheet. If dough has warmed, place baking sheet in refrigerator until it firms up, 10-15 minutes. Bake until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 151 calories, 7g fat (4g saturated fat), 30mg cholesterol, 65mg sodium, 19g carbohydrate (8g sugars, 1g fiber), 2g protein.

© 2024 RDA Enthusiast Brands, LLC