Speculoos Cookies

Yield: 12-24 Cookies

Ingredients:

  • 6 oz. unsalted butter, soft 
  • 1 ¼ cups brown sugar 
  • 1 tsp. kosher salt 
  • 1 cup almond flour 
  • 3 ¼ cups all purpose flour 
  • 1 tsp. ground cinnamon 
  • 1 tbsp. baking soda 
  • ¼ cup + 1 tbsp. whole milk 
  • Powdered sugar for dusting

Procedure:

  1. In a stand mixer fitted with the paddle, cream the butter, brown sugar and the salt on high until light and fluffy, about 1 minute
  2. Add the almond flour and mix just to incorporate, then scrape down your bowl
  3. Sift the baking soda and cinnamon into the all purpose flour
  4. Mix this into the butter mixture just until it starts to come together; at this point begin to slowly add the milk
  5. After the milk has been added, scrape down the bowl to ensure everything is fully mixed together
  6. Tightly wrap the dough in plastic wrap and rest in the refrigerator for at least 2 hours or preferably overnight
  7. Preheat oven to 350 f and set up baking trays with parchment paper or silicone baking mats
  8. Remove dough from the fridge and allow to soften; use your rolling pin to break up the dough and soften it more quickly
  9. Roll between two pieces of parchment paper to a thickness of 1/8” or 3mm
  10. It may be necessary at this point to put the rolled dough back in the fridge to firm it up before cutting; this makes the next step much easier
  11. Using your desired cutter, cut out shapes from the dough and place on baking trays
  12. Bake the cookies until they are very golden brown, about 13-15 minutes, rotating them at about 10 minutes 13. allow to cool slightly, then transfer to a wire rack to finish 14. dust with powdered sugar and enjoy