ah...for those ladies who involuntarily clenched their knees shut...you can relax. This is speculaa with a double "a"...not speculum, with flashbacks of ceiling tiles and disposable paper robes.
This recipe (aka clone of the Delta Airline Biscoff cookie) is from Matt Lewis and Renato Poliafito's second book "Baked Explorations" of the NYC and Charleston "Baked" Bakeries.
1 3/4 C flour
1 C dark brown sugar, firmly packed
1/2 tsp baking soda
1.5 TBL cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground cardamon**
1/2 tsp salt
10 TBL butter
1 egg, beaten
1 tsp freshly grated orange zest
coarse sugar
**The cardamon is not included in the list of ingredients, but it is in the instructions and other recipes for speculaas include it, so I did too. The only change I made was to add a 1/2 C of almond meal.
Mix together flour, sugar, and all spices.
Add butter in small chunks and blend with a pastry cutter to coarse sand. (I used a food processor.)
Add zest to egg and blend into coarse mixture only until combined.
Use your hands to form into a flat form and chill 1 hour.
Preheat oven to 350. Split dough and work one piece at a time. Roll out on lightly floured surface to 1/4" (I used 3/16" dowels). Transfer to cookie sheet and sprinkle with coarse sugar. Bake on parchment or Silpat for 12 min (3/16") to 15 minutes for 1/4" thick.
Makes 24 to 36 cookies, depending on thickness and diameter.
Store tightly covered for up to 5 days.
PS: Along with all the great recipes, this book made me realize I am a type-face whore. The art direction, photography and styling are beautiful and so I immediately checked out their first book "Baked" from the library. Sadly, I realized that its art design held no appeal. Apparently my soul can be bought for the right san serif font.
This recipe (aka clone of the Delta Airline Biscoff cookie) is from Matt Lewis and Renato Poliafito's second book "Baked Explorations" of the NYC and Charleston "Baked" Bakeries.
1 3/4 C flour
1 C dark brown sugar, firmly packed
1/2 tsp baking soda
1.5 TBL cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground cardamon**
1/2 tsp salt
10 TBL butter
1 egg, beaten
1 tsp freshly grated orange zest
coarse sugar
**The cardamon is not included in the list of ingredients, but it is in the instructions and other recipes for speculaas include it, so I did too. The only change I made was to add a 1/2 C of almond meal.
Mix together flour, sugar, and all spices.
Add butter in small chunks and blend with a pastry cutter to coarse sand. (I used a food processor.)
Add zest to egg and blend into coarse mixture only until combined.
Use your hands to form into a flat form and chill 1 hour.
Preheat oven to 350. Split dough and work one piece at a time. Roll out on lightly floured surface to 1/4" (I used 3/16" dowels). Transfer to cookie sheet and sprinkle with coarse sugar. Bake on parchment or Silpat for 12 min (3/16") to 15 minutes for 1/4" thick.
Makes 24 to 36 cookies, depending on thickness and diameter.
Store tightly covered for up to 5 days.
PS: Along with all the great recipes, this book made me realize I am a type-face whore. The art direction, photography and styling are beautiful and so I immediately checked out their first book "Baked" from the library. Sadly, I realized that its art design held no appeal. Apparently my soul can be bought for the right san serif font.