Speculaas Biscuits

By Grammie926

There are two types of Speculaas, the thin and crispy ones that we buy and the more cake-like Speculaas that I have given a recipe for here. This recipe makes a cookie that is still wonderfully spicy but with a softer texture. This recipe calls for almond flour or meal. Almond meal (flour) is blanched almonds that are finely ground and can be found at health food stores and many large grocery stores. If you cannot find it you can make your own by taking about 1/2 cup of blanched almonds (along with the flour in the recipe) and processing these two ingredients in your food processor until finely ground. Just make sure not to over process this mixture as it needs to be finely ground, not a paste. You can, however, just use 2 cups (280 grams) of all purpose flour.

Ingredients

• Speculaas:
• 1 1/2 cups (195 grams) all-purpose flour
• 1/2 cup (45 grams) almond flour/meal
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup (113 grams) unsalted butter, room temperature
• 3/4 cup (160 grams) firmly packed light brown sugar
• 1 large egg
• Finely grated rind of 1 large lemon (outer yellow skin of lemon)
• Garnish:
• 1 cup (80 grams) sliced or shaved almonds
• 181 Share
• Read more: http://www.joyofbaking.com/Speculaas.html#ixzz1FH3geQ3p

Details

Adapted from joyofbaking.com

Preparation

Step 1

Speculaas: In a separate bowl, whisk together the flour, almond flour, baking powder, spices, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy. Beat in the egg and lemon zest until well combined. Add the flour mixture and beat until combined. Flatten the dough into a round, wrap it in plastic wrap, and refrigerate for at least an hour, or overnight.

Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the middle of the oven. Line two baking sheets with parchment paper.

Remove the chilled dough from the refrigerator and form into 1 inch (2.5 cm) balls. Place the balls of dough on the prepared cookie sheet, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass dipped in sugar, flatten each ball of dough to about 1/4 inch thick (can also use a cookie stamp). Sprinkle each cookie with the shaved almonds. Bake for about 10 - 12 minutes, or until lightly browned around the edges. Remove from oven and transfer to a wire rack to cool completely.