Ingredients for Dutch Speculaas Cookies With Slivered Almonds On Top
- Flour
- Ground Nutmeg
- 1 cup (2 sticks) softened unsalted butter
- Brown Sugar
- Salt
- Baking Powder
- Ground Cloves
- Ground Aniseed
- Ground Ginger
- Cinnamon
- Approximately 1/2 cup slivered almonds (amount depends on cookie size and desired coverage)
- Egg White
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How to Make Dutch Speculaas Cookies With Slivered Almonds On Top
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, combine all spices for the spice mix: 1 tbsp ground cinnamon, 1 tsp ground cloves, 1 tsp ground nutmeg, 1/2 tsp ground cardamom, 1/2 tsp ground ginger, 1/4 tsp ground aniseed, 1/4 tsp white pepper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and the prepared spice mix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1/2 cup dark brown sugar.
- Roll out the dough to about 1/4 inch thickness on a lightly floured surface.
- Use cookie cutters (traditional Speculaas molds are ideal, but any shape will do) to cut out cookies.
- Place cookies on the prepared baking sheets and top each cookie with slivered almonds.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
32g
Fat
16g
Carbs
5g
