Speculaas
This recipe makes 28 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 9999 cal |
| pro | 2 g2g pro |
| total fat | 5 g5g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 14 g14g carb |
| fibre | 1 g1g fibre |
| chol | 15 mg15mg chol |
| sodium | 50 mg50mg sodium |
| potassium | 67 mg67mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 33 vit A |
| folate | 55 folate |
- Preparation time: 15 minutes Chill: 30 minutes
- Total time : 13 minutes
Thin, spiced cookies decorated with almonds, Speculaas are found in Holland, Germany and Austria.
Ingredients
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1 cup packed brown sugar 1 cup packed brown sugar
- 1 egg 1 egg
- 1 cup whole wheat flour 1 cup whole wheat flour
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 2 tsp cinnamon 2 tsp cinnamon
- 2 tsp ground ginger 2 tsp ground ginger
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp ground cardamom 1/4 tsp ground cardamom
- 1/4 tsp ground cloves 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 tbsp milk 1 tbsp milk
- 1/2 cup sliced almonds 1/2 cup sliced almonds
Preparation
In large bowl, beat butter with sugar until light and fluffy; beat in egg.
In separate bowl, whisk together whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, cardamom, cloves, nutmeg, salt and pepper. Stir into butter mixture until just combined.
Turn out onto lightly floured surface; gather dough and knead until smooth. Divide in half and form into rectangles. Wrap each and refrigerate for 30 minutes.
On lightly floured surface, roll out each rectangle to scant 1/4-inch (5 mm) thickness. Cut into 3- x 1-1/2-inch (8 x 4 cm) rectangles.
Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Brush with milk; lightly press almonds onto tops.
Bake in 350°F (180°C) oven until edges are darkened and tops are firm, about 13 minutes.
In separate bowl, whisk together whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, cardamom, cloves, nutmeg, salt and pepper. Stir into butter mixture until just combined.
Turn out onto lightly floured surface; gather dough and knead until smooth. Divide in half and form into rectangles. Wrap each and refrigerate for 30 minutes.
On lightly floured surface, roll out each rectangle to scant 1/4-inch (5 mm) thickness. Cut into 3- x 1-1/2-inch (8 x 4 cm) rectangles.
Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Brush with milk; lightly press almonds onto tops.
Bake in 350°F (180°C) oven until edges are darkened and tops are firm, about 13 minutes.
Source : Canadian Living Holiday Cookbook: Fall 2010
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