Ingredients:
baking sheet, 25x35-centimeters
(10x14-inch), greased
1/2 cup butter, unsalted
2 cups all-purpose flour
1/2 cup soft dark brown sugar (grainy)
1/4 cup caster white sugar
1/8 teaspoon salt, iodized
1/2 teaspoon baking powder
spice mixture (1 1/2 teaspoons ground
cinnamon, 1/2 teaspoon
ground cardamom, 1/4 teaspoon
grated ginger, 1/4 teaspoon
ground aniseed, 1/4 teaspoon
ground cloves, 1/8 teaspoon
freshly grated nutmeg, 1/8 teaspoon
ground mace)
1 egg, beaten
3/4 cups slinered almonds, optional
Method:
Preheat oven to 350°F (1 80°C).
Rub the butter into the flour with your fingertips to a texture of fine breadcrumbs. Add the brown and white sugar, salt, baking powder and the spice mixture. Mix well.
Add the egg and knead lightly to a smooth dough.
On a floured surface, roll out dough to 1/4-inch thickness and cut into desired shapes using cookie molders. Transfer to prepared sheet. As an alternative, you may press the entire dough evenly onto the baking sheet. Scatter the almonds on top, if desired.
Cool to lukewarm then remove from the baking sheet. Cool cut-out cookie on a wire rack. Cut whole cookie into squares for serving and cool completely on a wire rack.
Store in an airtight tin container.
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