DIY classic speculaas cookies

Step 1/3

• 16⅔ g butter
• 20 g sugar
• 6⅔ g almond paste
• ⅛ egg
• ¼ tsp ground cinnamon
• ⅛ tsp ground cardamom
• ⅛ tsp ground clove
• ⅛ tsp ground nutmeg
• ⅛ tsp salt
• 33⅓ g flour

• plastic wrap
• bowl
• hand mixer with dough hooks

Add butter, sugar, and almond paste to a bowl and mix until combined. Add egg, ground cinnamon, ground cardamom, ground clove, ground nutmeg, and salt and mix again. Sift flour into the bowl and stir a last time until a smooth dough forms. Wrap in plastic wrap and let rest in the fridge for approx. 2 hrs.

Step 2/3

• 6⅔ g sliced almonds
• flour for dusting

• oven
• parchment paper
• 2 baking sheets

Preheat oven to 190°C/375°F. Line two baking sheets with parchment paper, dust with some flour, and spread sliced almonds evenly on it.

Step 3/3

• plastic wrap
• wire rack
• speculaas rolling pin
• silicone baking mat
• rolling pin

Roll out dough on a silicone mat or between two sheets of plastic wrap. It should be approx. 0.5-cm/0.2-in. thick. Either using a cookie cutter or a special speculaas rolling pin, cut out cookies and transfer them onto the prepared baking sheets. Bake at 190°C/375°F for approx. 10 min., or until golden brown. Remove from oven and let them cool down completely on a wire rack. Enjoy!

Enjoy your meal!