Speculaas
11 ingredients
3 steps
Ingredients
- 3 1/4 cups all-purpose flour, divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 1 3/4 cups firmly packed brown sugar
- 1/2 cup margarine, softened
- 1/2 cup ground almonds
- 3 tablespoons skim milk
- 1 egg
Directions
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1Sift together 3 cups flour and next 5 ingredients; set aside. Cream sugar and margarine at medium speed of a heavy-duty stand-up mixer until light and fluffy (about 5 minutes). Add almonds, milk, and egg; beat well. Gradually add flour mixture to the creamed mixture, beating at low speed until well-blended (dough will be stiff). Divide dough in half; shape each portion into a ball. Wrap in plastic wrap; chill dough and cookie mold 1 hour.
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2Place 1 portion of dough on a well-floured surface, and sprinkle the dough with flour. Roll to 1/8-inch thickness; add enough of remaining flour to prevent dough from sticking to surface and rolling pin. Using a mold with 2 x 1 1/2-inch imprints, press mold firmly into dough. Remove mold; let dough stand for 5 minutes. Cut cookies apart, and place on baking sheets covered with parchment paper or unglazed brown paper (do not use recycled paper).
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3Bake at 325° for 16 minutes or until firm when lightly touched. Let cool on wire racks. Store loosley covered.
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