Speculaas Recipe Demonstration - Joyofbaking.com

In a stand mixer with a paddle attachment, beat 113 grams of unsalted butter until smooth.

Scrape down the sides and bottom of the bowl to ensure everything is mixed.

Add 160 grams of firmly packed light brown sugar and beat on medium-high speed to incorporate air into the batter.

Add 1 large egg (about 55 grams) at room temperature and beat until mixed in.

In a separate bowl, combine 195 grams of all-purpose flour, 50 grams of ground almonds, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, 1/4 teaspoon of freshly grated nutmeg, 1/2 teaspoon of freshly grated lemon zest, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Whisk the dry ingredients together, then add to the wet ingredients in the mixer on low speed until just combined.

Cover the batter with plastic wrap and chill in the fridge for at least 1 hour, or overnight if desired.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Form the chilled batter into 1-inch (2.5 cm) round balls, weighing about 20 grams each.

Roll each ball in granulated white sugar and place on a baking sheet lined with parchment paper, spacing them a couple of inches (5 cm) apart.

Flatten each ball into about a 2-inch (5 cm) round using a glass, or use a cookie stamp for decoration.

Press a whole blanched almond into the center of each cookie.

Bake for 10 to 12 minutes, rotating the pan halfway through, until the edges are just barely golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Equipment Needed

Spice Level: