Dutch Speculaas Cookies

Sometimes referred to as windmill cookies, these classic Dutch spice cookies are thin, crisp, and ridiculously addictive.
Speculaas-cookies

Sometimes referred to as windmill cookies, these classic Dutch spice cookies are thin, crisp, and ridiculously addictive. Many airlines give these cookies away at breakfast or as part of a snack. Speculaas is in reference to a traditional spice blend used in baking in the Netherlands and European countries. It is rich with cinnamon and a delightful combination of sweet spices but also complimented by a hint of white pepper, giving the finished baked product a wonderful well-rounded flavor. Most Speculaas cookie recipes require up to 12 hours to chill the dough before baking. We’ve changed our recipe a bit to make for a delicate thin cookie without the long wait.

Store these in an air-tight container after baking. Because they are crisp like a cracker, they are shelf-stable up to a month. We promise you won’t be able to keep them around that long. They are an excellent accompaniment to ice cream, custard or pudding and make divine sandwich cookies when filled with a smear of cream cheese frosting.  We can’t wait for you to taste them.

Dutch Speculaas Cookies

Ingredients:

1 cup ( 3 3/8 oz) blanched almond flour

2 cups (10 oz) Panhandle Milling Organic all-purpose flour

½ teaspoon baking soda

1 Tbsp. Speculaas Spice blend*

¼ teaspoon salt

½ cup (4 oz) softened unsalted butter

1 cup (6 oz) light brown sugar, packed

1 tsp. orange zest

1 egg

1/2 cup sliced almonds

Directions:

    • Wash and sanitize hands, tools, and all work surfaces.
    • Whisk together almond flour, Panhandle Milling Organic all-purpose flour, baking soda, speculaas, 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.
    • Preheat the oven to 350°F.
    • Divide dough into 2 equal portions. Roll between two pieces of parchment paper 12 inches by 18 inches, about 1/8 inch thick. Remove the top layer of parchment and sprinkle with half of the sliced almonds. Replace the top layer of parchment and lightly press the almonds into the dough.
    • Transfer to baking sheet. Remove the top sheet of parchment. Lightly score cookies into 2-inch by 1-inch rectangles.
    • Never eat raw dough. Wash and sanitize hands, work surfaces, and tools that have come in contact with raw flour or dough.
    • Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks completely before removing cookies.

*Speculaas Spice blend

3 Tbsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

½ tsp. white pepper

½ tsp. ground ginger

½ tsp. ground cardamom

Directions: Combine all the spices well. Transfer to an airtight spice jar. Yield approx 1/4 cup.

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