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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
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)
Yields
36 Servings
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