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Photo Credit
Sam Jones/Quinn Brein
Yield
Makes about 18 to 24 cookies.
Category
Cookies and Bars
Course
Desserts
Occasions
Christmas
Thanksgiving
Preparation Method
Bake
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Traditionally, these cookies represent St. Nicholas (Sinterklaas) and are baked for his feast day (December 6). They have adelicious spice taste with hints of orange—and pair perfectly with a cold glass of milk. Check out our St. Nicholas Day page to learnmore!
These Dutch treats, infused with aromatic spices, are the perfect holiday indulgence. Embrace the sweet and spicyjoy!
Ingredients
2/3 cup packed dark-brown sugar
2 tablespoons milk
2 cups flour
1 teaspoon each ground cloves and cinnamon
1/2 teaspoon each ground nutmeg and ginger
1 pinch salt
1/2 teaspoon baking powder
2 tablespoons chopped blanched almonds
2 tablespoons minced candied fruit
10 tablespoons (1-1/4 sticks) butter, softened
large slivers of blanched almonds and candied fruit, for decoration
Instructions
- In a medium mixing bowl, combine the brown sugar and milk and stir untilsmooth.
- Add the flour, spices, salt, baking powder, almonds, andfruit.
- Cut in the butter with a pastry blender.Chill.
- Preheat oven to 350°F.
- If using a wooden speculaas mold, dust it with cornstarch, covering every bit of the carving. Firmly press the dough into the mold, then run a sharp knife along the edges of the design. Gently lift the dough or tap it onto a greased cookiesheet.
- To make cutout cookies, roll the dough about 1/4 inch thick and cut with cookiecutters.
- Press almond slivers and fruit onto the cookies wherever they fit into thedesign.
- Bake for 10 to 15 minutes. Let them cool and crisp on arack.
About The Author
The Almanac Chefs
We love introducing fun new recipes as well as time-tested recipes, straight from the archives!
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Comments
Add a Comment
We lived in Germany for 18 yrs and visited The Netherlands several times. While this recipe may be for Sinterklaas cookues, they are not speculaas/spekuloos. Speculaas are a brown rectangular molded cookie and do not have nuts.
- Reply
I checked and rechecked every ingredient and measured carefully but the resulting mixture was like sand, way too dry to pull together. I chilled it anyway to no avail. I ended up having to add almost another 1/3 c milk to create a roll-able dough. I looked back at the recipe again and it calls for only 2 tbsp milk! I wonder if anyone else tried this recipe and had the same issue? Otherwise, the flavor of the cookies was delicious and they did bake up well with the extra milk I had to add. (Added it at the end instead of in the beginning with the sugar so I was worried.) Did the recipe possibly get published incorrectly? Thanks to anyone for follow up comment(s). Happy St. Nicholas Day!! Good wishes for the holiday season and for the coming year.
- Reply
Yes, too dry, added milk
- Reply
Hi, Kathy. The recipe is authentic as written. We’re sorry to hear that you had problems withit.
- Reply
Patsy, I hear ya'. I googled which to use and found recipes that used one or the other. I even saw a recipe that used both! I did come upon a recipe that reported to be an authentic, old fashioned recipe that used something called 'baker's ammonia' (ammonium bicarbonate) that pre-dated baking soda and has a different chemical make-up. This can be purchased on Amazon for about $10/lb. If you want to check out her recipe it's called Traditional Speculoos Cookies on The Daring Gourmet website. Good luck.
- Reply
your directions call for baking powder, but your comment response to a reader baking soda, so is the ingredients baking powder or baking soda?
- Reply
Hi, Patsy. Baking powder is correct for this traditionalcookie.
- Reply
I have cookie molds that I have collected over the years... I can't wait to try this recipe
- Reply
Do you use self-rising? Can I use it?
- Reply
The recipe has Baking powder so I think you should be able to use plain flour?
- Reply
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