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Speculaas (Dutch Cookie)
From Patricia J., The Netherlands
Use this cooking conversion tool to help you convert to the unit of your choice.
Ingredients:
- 300 grams of wheat flour
- 175 grams of unsalted butter
- 150 grams of dark caster sugar
- 4 tablespoons of gingerbread/speculaas spices
- 2 tablespoons ice-cold water
- 25 grams of flaked almonds
Instructions:
Sift the flour into a bowl. Cut the butter into cubes. Place the flour, sugar, spices, butter, and salt in a food processor and blend. Pour in the ice-cold water while stirring constantly. Mix until a smooth dough forms. Remove the dough from the processor, form it into a ball, and wrap it in cling film and let it rest in the refrigerator for 30 minutes.
Preheat the oven to 175°C (350°F). Dust a work surface with flour and roll out the dough to a thickness of 1 cm. Line a baking sheet with parchment paper. Place the dough on it and press the almonds into the dough. Bake the cookies for 30-35 minutes. Let the cookies cool on a rack and serve in slices.
