Side Pannel
Dutch Speculaas
Dutch Speculaas
- Recipe Submitted by maryjosh on 12/19/2018
Ingredients List
- 1 cup butter, softened
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons grated orange zest
- 3-1/2 cups all-purpose flour
- 1/2 cup finely ground almonds
- 3 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
Directions
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 paper-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 paper 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.
Preheat oven to 350°. On a parchment paper-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 paper 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.
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