speculaas cookies or spicy sinterklass cakes

Ingredients

• Servings: 30
• 2 tablespoons milk
• 2/3 cup dark brown sugar
• 2 cups sifted all-purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons chopped slivered almonds
• 2 tablespoons chopped candied citron
• 2/3 cup butter
• 1/2 cup slivered almonds

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• in a large bowl, dissolve the brown sugar in milk. combine the flour, cloves, cinnamon, nutmeg, ginger, baking powder and salt. stir the dry ingredients into the sugar and milk. mix in 2 tablespoons of almonds and candied citron. cut in the butter until it starts to form a dough, then knead on a lightly floured surface until smooth. cover dough and chill for about 1 hour for easier handling.
• preheat the oven to 350 degrees f (175 degrees c). dust a wooden speculaas mold lightly with cornstarch. firmly press the dough into the mold. run a knife around the edges to trim off excess dough. gently lift dough out of the mold or tap out a cookie sheet. press remaining almond slivers into cookies to match the designs.
• bake for 15 minutes in the preheated oven, just until the edges begin to darken. if your cookies are more than 1/2 inch thick, bake at 300 degrees f (150 degrees c) for up to 30 minutes. cool cookies on wire racks to crisp. store in an airtight container at room temperature for up to a month. the flavor will get better with age.