Speculaas

Ingredients

• ½ cups blanched almonds, toasted
• 1½ cup all-purpose flour
• ½ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground coriander
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup softened unsalted butter
• ½ cup light brown sugar
• ½ cup sugar
• 1 egg

• Nutritional Information

  • Nutritional analysis per serving (42 servings)

    63 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 0 grams protein; 10 milligrams cholesterol; 31 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 1/2 dozen cookies

Preparation

1. Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
2. In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
3. With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
4. Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
5. Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
6. Roll dough 1/8 inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
7. Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.