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:
- 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
- Add the almond flour and mix just to incorporate, then scrape down your bowl
- Sift the baking soda and cinnamon into the all purpose flour
- Mix this into the butter mixture just until it starts to come together; at this point begin to slowly add the milk
- After the milk has been added, scrape down the bowl to ensure everything is fully mixed together
- Tightly wrap the dough in plastic wrap and rest in the refrigerator for at least 2 hours or preferably overnight
- Preheat oven to 350 f and set up baking trays with parchment paper or silicone baking mats
- Remove dough from the fridge and allow to soften; use your rolling pin to break up the dough and soften it more quickly
- Roll between two pieces of parchment paper to a thickness of 1/8” or 3mm
- 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
- Using your desired cutter, cut out shapes from the dough and place on baking trays
- 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