| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Dutch |
Cookie |
36 |
Servings |
INGREDIENTS
| 1 |
tb |
Milk |
| 1/3 |
c |
Dk. brown sugar;firmly packed |
| 3/4 |
|
Stick unsalted butter; softened, cut into bits |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Double-acting baking powder |
| 1 |
tb |
Ground cinnamon |
| 1/2 |
ts |
Ground mace |
| 1/2 |
ts |
Ground anise seed |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cardamom |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/8 |
ts |
Salt |
| 36 |
|
Blanched whole almonds; lightly toasted |
INSTRUCTIONS
Source: Gannet Newspaper 12/94
Store bought speculaas get their distinctive square shape from a mold, but
the cookie can be made without a mold.
In a small bowl, stir together milk and brown sugar. In a bowl combine
butter, flour, baking powder, spices, salt. Add brown sugar mixture.
On a lightly floured work surface, knead the dough until smooth.
Form the dough into a 1 1/4-inch square log and cut into 36 1/4-inch thick
slices. Arrange the slices 1" apart on a lightly buttered baking sheet and
center an almond on each slice, pressing it in slightly.
Bake cookies in batches in middle shelf of a preheated 350 degree oven for
10-12 minutes or until golden.
Transfer the cookies carefully to racks to cool. They will become firmer
and crisp as they cool.
From the recipe files of suzy@gannett.infi.net
Date: Sun, 23 Jun 1996 00:08:29 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
MM-Recipes Digest V3 #175
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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