Beat butter with mixer on med. High for 30 seconds Add Brown sugar, cinnamon, baking powder, nutmeg, cloves & salt. Beat till combined. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour & the chopped almonds with a wooden spoon. Divide in half. Press a small amount of dough into a well-floured wooden cookie mold; unmold on greased Cookie sheet. Repeat. OR: Roll dough to 1/8 in. thickness on a lightly floured surface. Cut into desired shapes. Decorate with Almonds. Place 1 in. apart on greased sheet. Bake 350ºF.   for 8 to 10 min. or till edges are lightly browned. Cool on cookie sheet for 1 min. Transfer to wire racks; cool. Makes 90

Posted to Bakery-Shoppe Digest V1 #445 by William Penewit <counsel@erinet.com> on Dec 10, 1997


Speculaas - Dutch Square Spice Cookies 2

1 tablespoon of milk
1/3 cup dark brown sugar, firmly packed
3/4 Stick of unsalted butter; softened
1 cup of all-purpose flour
1/4 teaspoon of double-acting baking powder
1 tablespoon of ground cinnamon
1/2 teaspoon of ground mace
1/2 teaspoon of ground anise seed
1/4 teaspoon of ground ginger
1/4 teaspoon of ground cardamom
1/4 teaspoon of freshly grated nutmeg
1/4 teaspoon of ground cloves
1/8 teaspoon of salt
36 Blanched whole almonds

Source: Gannet Newspaper 12/94 Store bought speculaas get their distinctive square shape from a mold, but the cookie can be made without a mold. In a small bowl, stir together milk and brown sugar. In a bowl combine butter, flour, baking powder, spices, salt. Add brown sugar mixture. On a lightly floured work surface, knead the dough until smooth. Form the dough into a 1 1/4-inch square log and cut into 36 1/4-inch thick slices. Arrange the slices 1" apart on a lightly buttered baking sheet and center an almond on each slice, pressing it in slightly. Bake cookies in batches in middle shelf of a preheated 350ºF.  oven for 10-12 minutes or until golden. Transfer the cookies carefully to racks to cool. They will become firmer and crisp as they cool.

From the recipe files of suzy@gannett.infi.net Date: Sun, 23 Jun 1996 00:08:29 -0400 (EDT) From: suzy <suzy@gannett.infi.net> MM-Recipes Digest V3 #175 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Speculaas (Dutch Spice Cookies) 3

200 grams Self raising flour
2 tablespoons Spice mix of your choice;
125 grams Soft brown sugar
125 grams Butter or margarine
2 tablespoons Milk; (40ml.)

Mix the flour, spices, sugar and butter together in a bowl with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and stir it in then knead the dough lightly until a dough forms. Wrap the dough in plastic and chill for 24 hours. Alternatively, place all the ingredients except milk in a food processor and process until they resemble fine breadcrumbs. With the motor running, add the milk and process briefly until the mixture is moistened then remove from the processor and knead briefly. Chill as above. Roll out the dough and shape with cookie cutters then place on greased and floured oven trays. Bake at 150ºC . for about 20 minutes or until the speculaas are crisp and golden brown. Cool on wire racks then store in airtight containers.

Converted by MC_Buster. Per serving: 915 Calories (kcal); 102g Total Fat; (98% calories from fat); 2g Protein; 1g Carbohydrate; 278mg Cholesterol; 1047mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.