Fig Jam and Lime Cordial

Speculaas are a traditional Dutch cookie, made with a mix of spices and almonds. I’ve tweaked the methodology on Maureen’s original recipe to make it easier to cut thin slices, resulting in a crisp biscuit that keeps well for a couple of weeks (if they last that long!).

I now make the speculaas in two ways – as a roll and cut cookie, and as a log cookie, which is sliced and baked.  Here’s my reworked recipe…

• 500g (3¹/₃ cups)  plain (all purpose) flour
• 250g (1 cup) cold unsalted butter, cut into small pieces
• 250g (1¼ cups) brown sugar
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 3 teaspoons cinnamon
• 2 teaspoons nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon ground anise seed
• 100g (1 cup) flaked almonds
• 2 large (59g) eggs, lightly beaten
• 2 teaspoons vanilla essence (we used homemade)

Method 1: Roll and Cut Cookies

1.  In a large mixing bowl, whisk together the flour, baking powder, sugar, salt and spices.  Add the butter and rub it in until the mixture resembles coarse breadcrumbs.

2. Add the eggs and vanilla and work the mixture together to form a dough (I use my hands to do this). Refrigerate the dough for several hours or overnight.

3. Remove the dough from the fridge and allow it to soften slightly.  Preheat the oven to 175C/350F (or 160C/320F with fan).

4. Tear off two large sheets of parchment paper.  Place half the dough between the two sheets, and using using a rolling pin, roll to a thickness of approximately 3mm (about an eighth of an inch).  Gently peel off the top sheet of parchment, and scatter half the flaked almonds over the dough.  Replace the parchment paper, and roll gently over the top to flatten the almonds into the dough.

5. Leaving the two sheets of parchment in place, flip the dough over, so the almonds are now on the bottom, and remove the top sheet of parchment.  Using sharp cookie cutters, cut into desired shapes and gently transfer the cookies on a baking sheet lined with parchment paper. Repeat with the remaining dough.

6. Bake for 12 – 15 minutes until lightly browned and allow to cool on a wire rack before serving or storing in an airtight container. The baked cookies also freeze very well.

Click here for a printable version of this recipe

. . . . .

Method 2: Log Cookies

1.  In a large mixing bowl, whisk together the flour, baking powder, sugar, salt and spices.  Add the butter and rub it in until the mixture resembles coarse breadcrumbs.

2. Add the eggs and vanilla and work the mixture together to form a dough (I use my hands to do this).  Add the flaked almonds and very gently work them into the dough.  It’s impossible to do this without crushing some of the almond flakes, but try to keep as many intact as possible, while still ensuring that they’re worked evenly through the dough.

3. Divide the dough into four, and shape each piece into a log, approximately 4cm (1½”) in diameter.  Roll each log in a sheet of parchment, and put it in the fridge to chill for a few hours until firm.  The logs can also be frozen for future baking.

4. Remove the dough from the fridge and allow it to soften for a few minutes.  Preheat the oven to 175C/350F (or 160C/320F with fan).  Line baking trays with parchment paper.

5. Slice the cold log into thin cookies, about 3mm/¹/₈” thick, and lay them out on the parchment lined trays.

6. Bake for 12 minutes, or until lightly browned, and allow to cool on a wire rack before serving or storing in an airtight container.  The baked cookies also freeze very well.

Click here for a printable version of this recipe

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