Dutch Speculaas Food
SPECULAAS - DUTCH COOKIES
These are very popular spice cookies in Holland, especially for Sinterklaas (St. Nicholas Day, December 5). The sweet spice flavor is wonderful. The prep time includes refrigerating the dough overnight.
Provided by PanNan
Categories Dessert
Time 8h12m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Combine sugar and milk in a bowl.
- Stir until smooth.
- In another bowl, sift the dry ingredients and blend in the butter until the mixture is like cornmeal.
- Add the sugar and milk mixture and the almonds.
- Mix well.
- Wrap in foil, or wax paper and refrigerate overnight.
- Roll out the dough pretty thin.
- Use Christmas cookie cutters (or a windmill or other shaped cookie cutter if it isn't Christmas).
- Dust the cutter well with flour to be sure it doesn't stick.
- Place on greased cookie sheet and bake at 350 for about 10- 12 minutes.
- Remove and cool.
DUTCH SPECULAAS
These Dutch spice cookies taste similar to the windmill cookies we enjoy in the United States. In Holland, it's tradition to mold the dough into the shape of St. Nicholas and serve the baked cookies on Sinterklaas (St. Nicholas Day). -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs, molasses and orange zest. Combine the flour, ground almonds, cinnamon, baking powder, nutmeg, cloves, pepper, ginger and cardamom. Gradually add to creamed mixture and mix well. Cover and refrigerate for at least 4 hours or until easy to handle. , Preheat oven to 350°. On a parchment-lined surface, roll a small amount of dough to 1/8-in. thickness. Use a floured cookie stamp to press design into dough, then cut with floured 3-in. cookie cutters, leaving 1 in. between cookies. Remove excess dough and reroll scraps, if desired., Transfer parchment with dough to cookie sheet. If dough has warmed, place baking sheet in refrigerator until it firms up, about 10-15 minutes. Bake at 350° until edges are lightly browned, 8-10 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 65mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
SPECULAAS (DUTCH WINDMILL COOKIES)
My grandpa taught me how to make these authentic Dutch windmill cookies, using his wood cookie forms that have passed through the generations. Today, they can be made into any shape you like, using cookie cutters.
Provided by RyGuy
Categories Dessert
Time 40m
Yield 24-36 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, beat the butter 30 seconds or until softened.
- Combine the remaining ingredients, except for the almonds, in a small bowl.
- Add half of this mixture into the butter. Stir until mixed.
- Add the remaining flour mixture and 1/3 cup almonds and stir until mixed.
- Divide dough in half.
- On lightly floured surface roll one portion ot the dough to 1/8" thickness.
- Cut into desired shapes, place on greased cookie sheet and decorate with remaining almonds (if desired).
- Repeat with second half of dough.
- Bake at 350 degrees 8-10 minutes, or until browned.
- Cool on cookie sheet one minute.
- Remove and allow to cool.
SPECULAAS (DUTCH SPICED BISCUIT)
Speculaas, dutch spiced biscuit. Traditionally the dutch eat this biscuit around the 5th of December together with warm chocolate milk. Also taste very nice with coffee !
Provided by Bollie
Categories Breads
Time 3h45m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine the cake flour, brown sugar, all spice and salt.
- Cut butter into pieces and mix into the flour in a food processor.
- Add milk and you should now have a firm dough ball.
- Wrap the dough in clingfilm and allow to rest in a cool place for atleast 2 hours, but preferably for a day to draw out the spice flavour.
- Preheat the oven to 175 degrees celcius, roll out the dough into a rectangle about 1cm thick.
- Place this onto a lined baking tray and bake the spiced biscuit in the oven for about 30 minutes until done.
- Cool the biscuit on a wire rack.
- To serve: Break the biscuit into pieces and serve with warm chocolate milk.
Nutrition Facts : Calories 124.6, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.1, Sodium 54.2, Carbohydrate 16.1, Fiber 0.5, Sugar 6, Protein 1.4
DUTCH SPECULAAS COOKIES (CONTAINS GROUND ALMONDS)
Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emigrated to other countries. I like the fact that these cookies don't just specify the vague ingredient "speculaas kruiden" (spices) but actually tell you how to make the spice mix from scratch. These cookies available year round in NL but the large, often highly decorative cookies, often made to a regional or local spekulaas spice recipes that are the cooks closely guarded secret, and often topped with slivered almonds, make their appearance in late November in the run up to Saint Nicolas on December 5th. Cooking time includes refrigeration time and yield is a total guess because it depends entirely how large you choose to make your cookies :) ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Cream the butter and sugar together, then beat in the salt, almonds, egg and 3 tablespoons of milk.
- Add the flour and spices and enough of the remaining milk to make a stiff dough. Mix well to work in all of the flour throughout the mixture.
- Roll into a ball, cover with cling film and refrigerate for 30 minutes.
- Roll out and use a wooden Speculaas form to make decorative shapes or use cookie cutter forms. Place on a greased baking tray, brush lightly with milk and bake at 200°C (400°F) for 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 207.3, Fat 8.3, SaturatedFat 4.4, Cholesterol 28.1, Sodium 115.4, Carbohydrate 30.7, Fiber 0.9, Sugar 14.6, Protein 3.1
DUTCH SPECULAAS COOKIES (WITH SLIVERED ALMONDS ON TOP)
Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. I like the fact that these cookies don't just specify the vague ingredient "speculaas kruiden" (spices) but actually tell you how to make the spice mix from scratch. Each region and many local bakers within regions had their own, often highly prized and highly secret mixture of spices,and competition between then to have the most popular was fierce. These differ from my other Speculaas recipe in that they contain aniseed and ginger in the mix, and also that they do not contain ground almonds within the cookie mixture, but feature slivered almonds on the top so they are more like the giant decorative speculaas that you will find in Dutch shops from late November in the run up to Sint Nicolas on December 5th. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar together.
- Gradually add sifted dry ingredients to the creamed mixture, mixing well, until the dough forms a ball.
- Place on a floured surface and roll out very thinly until it's about 3 mm (1/8th inch) thick.
- Use cookie cutters to shape into desired forms
- Brush the tops with lightly beaten egg white.
- Decorate tops with slivered almonds.
- Bake at 190 C (375 F) for about 12 minutes or until light golden brown.
Nutrition Facts : Calories 129.3, Fat 6.7, SaturatedFat 3.3, Cholesterol 13.4, Sodium 87.2, Carbohydrate 16.3, Fiber 0.8, Sugar 8.2, Protein 1.7
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5/5 (4)Total Time 55 minsCategory DessertPublished 2012-12-03
- Cut the butter into 1/2 inch cubes. Place in the bowl of a standing mixer fitted with a paddle attachment. Add the sugars, baking soda, salt, and spices. Cream butter and dry ingredients together on medium speed for 30 seconds or until the batter is uniform in color. Scrape down the sides with a large spatula and add the vanilla extract and egg and beat on medium speed until incorporated (about 30 more seconds). Scrape down the sides again and add the flour. Beat on medium speed until incorporated (about 30 more seconds)
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