Speculoos (spiced speculaas)
The homemade speculoos cookies taste more delicious than those from the supermarket. They are crispy, crumbly, spicy and incredibly aromatic. The spiced speculaas is ideal for the Advent season. You can eat them yourself or give them as gifts. With this recipe you make speculoos yourself.
Servings 36 cookies
Equipment
- speculoos roll
Ingredients
- 250 g butter room warm
- 230 g brown cane sugar
- 2 eggs
- 100 g ground almonds
- approx. 500 g flour
- 2 tbsp speculaas spice
- 3 g baking powder
- 1/3 tsp salt
- flour for the work surface
Instructions
- Beat softened butter, brown sugar and salt for about 5 minutes until fluffy and creamy.
- Add eggs and speculaas spice and beat until homogeneous.
- Add ground almonds and mix briefly.
- Mix flour with baking powder, add it in portions to the butter mixture and knead it briefly to a very soft dough.
- Divide the dough into three pieces and chill them for 1 hour, wrapped in an airtight container.
- First, take one piece of dough out of the refrigerator, roll it out on a floured work surface to a thickness of about 3 mm and roll over it with a speculoos roller.
- Separate the cookies with a knife, spread them on a baking tray lined with baking paper and bake them in a preheated oven at 200 °C top and bottom heat for approx. 8 - 10 minutes. Put the leftover dough back into the fridge.
- Repeat the previous step with the other two pieces of dough and the leftover dough from the refrigerator.
Notes
- The amount of sugar for the dough you can adjust to taste.
- The amount of spices can also be adjusted as desired.
- The amount of flour indicated may vary. Add flour in portions only until a very soft dough is formed.
- Do not knead the dough too long, but only briefly until a homogeneous consistency.
- Do not bake the cookies longer than necessary. Also, do not leave them unattended in the oven for too long. Otherwise they could burn quickly. After baking, the cookies are very soft, but become harder after cooling.
- Note the detailed tips and tricks for making the speculoos cookies at the top of the post.