Dutch Speculaas Cookies with Slivered Almonds on Top
Indulge in the warm, spiced flavors of the holiday season with these Dutch Speculaas Cookies topped with slivered almonds. Infused with a fragrant speculaas spice mix featuring cinnamon, cloves, nutmeg, ginger, and cardamom, these traditional cookies pair buttery richness with a delightful crunch. Their crisp texture is achieved by chilling the dough, while a light coating of egg wash ensures a golden finish that beautifully highlights the toasted almonds on top. Perfect with a hot cup of coffee or tea, these festive treats are easy to prepare and make for an impressive addition to your holiday cookie tray. Plus, they store well, allowing you to savor their spiced aroma all week long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 175 grams Brown sugar
- 150 grams Unsalted butter, cold and cubed
- 3 teaspoons Speculaas spice mix (or ground cinnamon, cloves, nutmeg, ginger, and cardamom)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Milk or water
- 50 grams Slivered almonds
- 1 large Egg, beaten (for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, brown sugar, speculaas spice mix, baking powder, and salt.
Add the cold, cubed butter to the bowl. Rub the butter into the dry ingredients with your fingertips or use a pastry cutter until the mixture resembles fine breadcrumbs.
Add the milk or water, one tablespoon at a time, and mix until the dough begins to come together. Knead lightly to form a smooth dough, but do not overwork it.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to develop and make the dough easier to handle.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 5mm (1/4 inch) thickness.
Using cookie cutters, cut out desired shapes and place them on the prepared baking sheets, leaving a little space between each cookie.
Brush the tops of the cookies with the beaten egg, then sprinkle or arrange slivered almonds on top of each cookie.
Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to 1 week, or enjoy fresh with a hot cup of tea or coffee!
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 380.8 g | 138% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 172.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 369 mg | 28% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 996 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
