Spekulatius 1 Cinnamon Almond Ginger Butter Cookies Recipes

Steps:

• In a medium-sized bowl, mix the flour with spices, baking powder and salt.
• In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
• Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
• Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
• Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
• Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
• Transfer the cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
• Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
• Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.

Steps:

• Preheat oven to 400 Fahrenheit (200 Centigrade / Gas Mark 6).
• Grease a baking sheet.
• Mix the flour and Baking powder together in a bowl.
• Make a well in the middle and put in the egg, sugar and spices and slowly work it all into a thick dough.
• Cut the cold butter into pieces and together with the ground almonds put on top of dough.
• Cover it all with a little more flour and knead it well to form a smooth dough. Note: If the dough is too sticky or gets warm, cool it a little in the refrigerator.
• Some recipes call for the dough to be left to rest for an hour in the refrigerator at this point.
• Roll out the dough nice and thin (they *are supposed* to be about 1/8th inch thick). If using flaked almonds on the top, sprinkle a few over the dough and pat into it very lightly.
• Cut out the cookies with Christmas Cookiecutters.
• Put Cookies onto greased baking sheet.
• Bake at 400F / 200C (Gas Mk 6) on the top slot in the Oven for about 15 minutes.
• Normally cut into Christmas tree, people, partridge and gift parcel shapes.
• Lightly Adapted From recipe posted by : Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120.
• These are known as Speculaas or Speculoos in Belgium and the Belgians claim to have invented them :) Some German recipes call for ground hazelnuts rather than ground almonds but Belgian recipes don't. I've had them with hazelnuts in and they're very nice, so given the price of ground almonds -- :).

Steps:

• Preheat oven to 400ºF.
• Beat butter, sugar, gingers and vanilla until light and fluffy using an electric mixer. Gradually add flour, mixing until blended.
• Form cookie dough into 1-inch balls. Place on baking sheets; bake for 10 to 12 minutes or until cookies are set and lightly browned. Cool.
• Sprinkle cookie tops with powdered sugar, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Dust 2 baking sheets with flour.
• Combine brown sugar and butter together in a bowl; beat with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
• Shape dough into cookies by hand or using cookie cutters. Arrange on the prepared baking sheet.
• Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
• Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
• Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
• Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.

Steps:

• Preheat oven to 300°F.
• In a medium bowl, combine flour, soda and salt; set aside.
• In a large bowl, blend sugars with a mixer. Add butter and mix.
• Add eggs and vanilla. Mix until light and fluffy.
• Add flour mixture and blend just until combined. Do not overmix.
• Shape dough into 1-inch balls.
• Roll in combination of remaining sugar and cinnamon.
• Place 2-inches apart on ungreased cookie sheets.
• Bake for 18-20 minutes.
• Remove immediately from pan and cool.

Steps:

• Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices, and salt in a bowl and set aside.
• In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and beat until combined.
• With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
• Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least three hours, but preferably overnight.
• Preheat the oven to 350 degrees. Line several cookie sheets with parchment paper.
• Roll dough 1/8 inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart.
• Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges. Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.