Cookies & Bars, Dessert Recipes

Dutch Speculaas Cookies

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

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.