18 ounces Unsalted butter (1 lb. 2 oz.)
29 ounces Brown sugar (1 lb. 13 oz.)
3 Eggs
2 fluid ounces Milk
1 teaspoon Salt
1/4 ounce Cinnamon, ground
1/2 ounce Speculaas Spices
3/4 ounce Baking soda
34 ounces Pastry flour, sifted (2 lb. 2 oz.)
Egg wash, as needed
Sliced almonds, as needed
Yield: 11 Dozen
1. Cream the butter and the sugar. Add eggs, one at a time. Then add the milk, salt, cinnamon, Speculaas Spices and baking soda. Blend in the flour and mix until incorporated. Wrap the dough in plastic and refrigerate overnight.
2. On a lightly floured surface roll the dough 1/8-inch (3 millimeters) thick. Cut into 3-inch × 1 1/2-inch (7.5 centimeter × 4 centimeter) rectangles. Place on paper-lined sheet pans spaced 1-inch (2 centimeters) apart. Lightly brush with egg wash and sprinkle with sliced almonds.
3. Bake at 350°F (175°C) until the surface of the cookies bounces back when lightly pressed, approximately 18 minutes. Cool, then store in airtight containers. Speculaas will last several weeks.
Notes: Method: Cut-out Cookies
29 ounces Brown sugar (1 lb. 13 oz.)
3 Eggs
2 fluid ounces Milk
1 teaspoon Salt
1/4 ounce Cinnamon, ground
1/2 ounce Speculaas Spices
3/4 ounce Baking soda
34 ounces Pastry flour, sifted (2 lb. 2 oz.)
Egg wash, as needed
Sliced almonds, as needed
Yield: 11 Dozen
1. Cream the butter and the sugar. Add eggs, one at a time. Then add the milk, salt, cinnamon, Speculaas Spices and baking soda. Blend in the flour and mix until incorporated. Wrap the dough in plastic and refrigerate overnight.
2. On a lightly floured surface roll the dough 1/8-inch (3 millimeters) thick. Cut into 3-inch × 1 1/2-inch (7.5 centimeter × 4 centimeter) rectangles. Place on paper-lined sheet pans spaced 1-inch (2 centimeters) apart. Lightly brush with egg wash and sprinkle with sliced almonds.
3. Bake at 350°F (175°C) until the surface of the cookies bounces back when lightly pressed, approximately 18 minutes. Cool, then store in airtight containers. Speculaas will last several weeks.
Notes: Method: Cut-out Cookies