Thin, spiced cookies decorated with almonds, Speculaas are found in Holland, Germany and Austria.
- Portion size 28 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodIn 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.
Nutritional facts Per cookie: about
- Sodium 50 mg
- Protein 2 g
- Calories 99.0
- Total fat 5 g
- Potassium 67 mg
- Cholesterol 15 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 3.0