These are originally a speculaas, a Christmas cookies, and I got the recipe from Femina magazine Christmas 2006 edition. I have no time to tried it for Christmas and postpone it to Valentine, a little unusual I might admit…
These speculaas take 150gr grounded almond and the result is quite hard cookies but crunchy, I should say they are not meant for old people with tooth problem. This is a very nice cookies except the smell of those spices always remind me of Christmas time. So next time I have to make them on Christmas…
I gave some dough violet crystal sugar and the final effect is very nice, the crystal became pink and violet, very like a real crystal.
SPECULAAS
About 18 cookies
100 g unsalted butter
100 g castor sugar
100 g brown sugar
1 egg
150 g ground almond
1 lemon rind, grated
colored sugar crystal (optional)
Sift together:
200 g cake flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground clove
¼ tsp ground nutmeg
¼ tsp ground white pepper
1/8 tsp ground pekak
1/8 tsp ground kapulaga
1. preheat oven to 180 C. butter cookie sheet, set aside.
2. beat butter, sugar and brown sugar until pale. Beat in egg.
3. fold in flour mixture with wooden spoon.
4. fold in ground almond and lemon rind. Wrap in plastic and cool in refrigerator until firm.
5. roll out the dough into 1/2cm thick and cut using heart cookie cutter.
6. spread sugar crystal in a plate and put the cut dough on the plate until one surface is covered by sugar.
7. place in cookie sheet (sugar on top) and bake for about 15 minutes.
About 18 cookies
100 g unsalted butter
100 g castor sugar
100 g brown sugar
1 egg
150 g ground almond
1 lemon rind, grated
colored sugar crystal (optional)
Sift together:
200 g cake flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground clove
¼ tsp ground nutmeg
¼ tsp ground white pepper
1/8 tsp ground pekak
1/8 tsp ground kapulaga
1. preheat oven to 180 C. butter cookie sheet, set aside.
2. beat butter, sugar and brown sugar until pale. Beat in egg.
3. fold in flour mixture with wooden spoon.
4. fold in ground almond and lemon rind. Wrap in plastic and cool in refrigerator until firm.
5. roll out the dough into 1/2cm thick and cut using heart cookie cutter.
6. spread sugar crystal in a plate and put the cut dough on the plate until one surface is covered by sugar.
7. place in cookie sheet (sugar on top) and bake for about 15 minutes.
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