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 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.
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
SPECULAAS
Here is a recipe for the St. Nicholas Day treat (also called speculoos or Dutch windmill cookies) enjoyed in Belgium and the Netherlands. They are traditionally molded into the shape of windmills, but these crisp, almond-y spice cookies will turn out well if you roll out the dough and cut out any shape you like. This version is an adaptation of one found in Anita Chu's book, "Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable."
Provided by Laura Anderson
Categories brunch, dessert
Time 30m
Yield About 3 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- 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.
- In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
- With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
- Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
- Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
- Roll dough 1/8 inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
- 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.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
SPECULAAS COOKIES
A delicious, traditional Dutch holiday cookie that tastes similar to gingerbread. Simple, quick, wonderful! As we Dutchies say, 'eet smakelijk!'
Provided by xcgrl604
Categories World Cuisine Recipes European Dutch
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Dust 2 baking sheets with flour.
- Combine brown sugar and butter together in a bowl; beat with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
- Shape dough into cookies by hand or using cookie cutters. Arrange on the prepared baking sheet.
- Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 163 calories, Carbohydrate 21.1 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 27.3 mg, Sugar 8.9 g
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