Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Special Equipment Needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
2. Add the egg and mix until well combined.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Divide the dough into two equal portions and shape each into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
6. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to 1/4 inch thickness.
8. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet.
9. Bake for 12-15 minutes or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Chilling time: 30 minutes
Cooking time: 12-15 minutes per batch
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes approximately 24 cookies.
Nutritional information:
Calories: 160
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 70mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 9g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Ground cinnamon, ginger, nutmeg, and cloves can be substituted with 2 teaspoons of speculaas spice mix.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the dough.
- Drizzle melted chocolate over the cooled cookies.
- Sandwich two cookies together with a layer of jam or chocolate spread.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Chill the dough before rolling it out to prevent it from sticking to the rolling pin.
- Use cookie cutters of different shapes and sizes to create a variety of cookies.
- Store the cookies in an airtight container to keep them fresh.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
The cookies can be reheated in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation Ideas:
Arrange the cookies on a platter and dust them with powdered sugar.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the cookies.
Pairings:
Serve the cookies with a cup of coffee or tea.
Suggested Side Dishes:
These cookies can be served as a dessert or snack on their own.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk.
- If the dough is too sticky, add a tablespoon of flour.
- If the cookies are spreading too much, chill the dough for an additional 10 minutes.
Food Safety Advice:
Make sure to wash your hands and all utensils before and after handling food.
Food History:
Speculaas cookies originated in the Netherlands and are traditionally eaten during the holiday season.
Flavor Profiles:
These cookies have a buttery and slightly spiced flavor.
Serving Suggestions:
Serve the cookies on a platter with a cup of coffee or tea.
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Region: Dutch