Hey there, holiday lovers!
Are you in the mood for some festive treats? I’ve got a sweet recipe that will fill your home with the magic of Christmas!
Today, I’m sharing my favorite speculoos cookies.
These spiced delights are perfect for cozy nights or holiday gatherings.
They’re crunchy, aromatic, and will definitely bring a smile to your face.
Let’s get into the holiday spirit and start baking!
Preparation Time | 10-15 minutes |
Cooking Time | 10-12 minutes |
Total Time | 5 hours 20 minutes – 5 hours 27 minutes |
Level of Difficulty | Medium |
Ingredients
- 2 1/4 cups packed dark brown sugar
- 1 cup unsalted butter, softened
- 2 large egg yolks (add extra yolk if dough is too dry)
- 3 tablespoons heavy cream
- 1 teaspoon pure vanilla essence
- 1 teaspoon finely grated lemon peel
- 1 cup almond or hazelnut flour
- 3 1/4 cups regular flour
- 1/2 teaspoon baker’s ammonia
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground anise seed
- 1/4 teaspoon ground cardamom
Step 1: Mix Wet Ingredients
In a stand mixer fitted with the paddle attachment (or using an electric mixer), beat together the brown sugar, butter, egg yolks, cream, vanilla, and lemon zest until the mixture is pale and fluffy.
This should take about 5-6 minutes.
Add the almond or hazelnut flour and mix until everything is well combined.
Step 2: Prepare and Combine Dry Ingredients
In a separate bowl, combine the flour, baker’s ammonia, salt, and spices.
While continuing to beat the wet mixture, gradually add the dry flour mixture into the bowl.
If you are not using a stand mixer, you can start mixing with a wooden spoon and then knead the dough with your hands if needed.
If the dough seems too dry or crumbly, add a little extra egg yolk until the correct consistency is reached.
Step 3: Form and Rest the Dough
Shape the dough into a ball and wrap it tightly in plastic wrap.
Let the dough rest in a cool place (not in the fridge, as this will make it brittle) for at least 5 hours or overnight.
This resting period allows the dough to develop its flavors and texture.
Step 4: Roll and Cut the Dough
Lightly flour a work surface and roll out the dough to a thickness of about 4mm or just under 1/4 inch.
Cut the dough into small rectangles (similar to Biscoff cookies) or use molds, cookie stamps, a molded rolling pin, or any cookie cutters of your choice.
If using molds, lightly flour them first to prevent the dough from sticking.
Place the cut-out cookies on a non-stick baking sheet and chill them in the fridge for at least one hour before baking.
Step 5: Bake the Cookies
Preheat your oven to 375 degrees F (190 degrees C).
Bake the speculoos cookies on the middle rack for 10-12 minutes, or until they are nicely browned and caramelized.
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Step 6: Store and Enjoy
Store the cooled cookies in an airtight container.
It is recommended to wait at least a week before eating the cookies to allow the flavors to develop fully.
These speculoos will keep well in an airtight container in a cool place for several weeks.
Enjoy them by themselves or dipped in your favorite hot beverage.