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.
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
1/2 cup sliced almonds
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.