Walnut Speculaas Cookies Recipe


We're counting down the days until Christmas, although I'm excited, please Santa, I need more time! In this post, I'm taking all of you through a trip straight down memory lane. Christmas is always an extraordinary time for me because it holds so many sweet memories and traditions that I hold dearly. One of those traditions is the Spekulaas cookie. Our family always served this cookie for Christmas party for as long as I can remember, we continue a tradition from my great-great-grandmother, and I pretty much I intended for my children to carry on this tradition.

Speculaas or speculoos cookies are a staple of the Christmas season in the Netherlands and Belgium. These delightfully spiced cookies are traditionally thin and crispy. And one of the favorite recipe for Saint Nicholas day. Also called Dutch Windmill cookies, our Speculaas cookies might not be the shape of windmills, but they are a delicious spiced cookie and one of the favorite flavors of traditional Christmas recipes. Here's a yummy, tasty treat that'll make you wish you could reach through your screen and have a bite!





To me, these cookies hold many memories; the aroma that permeated my mom's kitchen every Christmas season always evokes my sweet childhood memories. Although I realized I'd never go back to those good times, I want to create endless and sentimental memories for my children so that they will cherish it time after time.





















So without further ado, let me presented to you my family recipe for delicious spice cookie Speculaas!

Ingredients:

  • 1 tsp vanilla extract 1/2 cups almond flour, preferably toasted almond flour; I used King Arthur Almond Flour. 1/4 tsp salt 2 cups (280gr) all-purpose flour 1 tsp baking powder 1 1/2 tsp ground cinnamon 1/4 tsp ground cardamon 1/4 tsp ground nutmeg

  • 1/4 tsp ginger 1/8 tsp ground cloves 100g butter 75g margarine 30g sugar 125g brown sugar 1 egg yolk 4 tablespoon or 57g milk 1/2 cup blanched walnut, toasted

Direction:

Step 1 Whisk together chopped almonds with the rest of the flour, baking soda, spices, salt, and set aside.

Step 2 Using a mixer to mix, cram, butter, and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.

Step 3 At low speed, add in the flour mixture and the rest of the ingredients, mix until just moistened and combined.

Step 4 Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.

Step 5 Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.

Step 6

Roll dough ⅛ inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.

For me: I follow my family tradition; with all many shapes of cookie-cutter out there, we choose our great-grandmother old style by cut the cookie into a square shape and using the fork lightly pressed on top of the dough for the design.

Step 7 Bake for 10 to 12 minutes, rotating sheets halfway through, until cookies are set, firm, and just beginning to turn golden around the edges. Let cool on sheets on wire racks.

How's your Christmas preparation so far? I hope everything is going well with you. If you ever try this cookie, please let us know how it goes. Happy holiday to you all!

Much Love,

Joice

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