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Speculaas Cookies or Spicy Sinterklass Cakes
Speculaas Cookies or Spicy Sinterklass Cakes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Traditional Dutch speculaas cookies made from a 20-year-old mold create intricate designs reflecting Latin influence. Perfect for Sinterklaas, from small to large sizes, these cookies can also be crafted without molds using festive cutters. Ideal for Christmas prep with a long shelf life.
Ingredients:
  • 0.66666668653488 cup dark brown sugar
  • 2 cups sifted all-purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon salt
  • 2 tablespoons chopped slivered almonds
  • 2 tablespoons chopped candied citron
  • 0.66666668653488 cup butter
  • 0.5 cup slivered almonds
Instructions:
  • Dissolve brown sugar in milk in a large bowl. Combine flour, cloves, cinnamon, nutmeg, ginger, baking powder, and salt. Stir dry ingredients into the sugar and milk mixture. Mix in 2 tablespoons of almonds and candied citron. Cut in butter until a dough starts forming, then knead until smooth on a floured surface. Cover and chill dough for about 1 hour before handling.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly dust a wooden speculaas mold with cornstarch. Firmly press the dough into the mold, trim off any excess with a knife, and gently remove the dough from the mold onto a cookie sheet. Press almond slivers onto the cookies to enhance the designs.
  • Bake in the preheated oven for 15 minutes until the edges darken slightly. Thicker cookies (more than 1/2 inch) can bake at 300 degrees F (150 degrees C) for up to 30 minutes. Cool on wire racks to crisp, then store in an airtight container at room temperature for up to a month to enhance the flavor.

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