Belgian Spice Speculaas Cookies Recipes

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BELGIAN SPICE COOKIES (SPECULOOS)



Belgian Spice Cookies (Speculoos) image

Belgian Spice Cookies or Speculoos are amazingly crispy, crunchy and delicious. They're not too sweet with a crunchy honeycomb-type structure. If you like the Delta Biscoff, you'll love these cookies.

Provided by Chula King

Categories     Cookies

Time 1h10m

Number Of Ingredients 9

1 1/2 cups (7.5 ounces) all-purpose flour
5 teaspoons ground cinnamon (See Tip 1)
1/2 teaspoon ground cardamon
1/4 teaspoon ground cloves
1/4 teaspoon baking soda (See Tip 2)
1/4 teaspoon Kosher salt
3/4 cup (6 ounces) turbinado sugar (See Tip 3)
1/2 cup (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
1 large egg

Steps:

  • Whisk together the flour, cinnamon, cardamon, cloves, baking soda and salt. Set aside.
  • Add turbinado sugar to food processor fitted with steel blade. Process for 30 seconds to break down sugar crystals. (See Tip 4)
  • Add the chilled butter to the food processor. Process until butter is incorporated with the sugar, about 30 seconds. Add the egg. Process until incorporated, about 10 seconds.
  • Add the dry ingredients to the sugar/butter mixture in the food processor. Process until flour is well incorporated, about 30 seconds.
  • Transfer cookie dough to gallon Ziploc bag. Leaving the top open, roll the dough into an even layer that fills the bag. As you roll, turn the bag occasionally and lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and place in freezer for at least 30 minutes. See (Tips 5 and 6)
  • Preheat oven to 300°F
  • Line two baking sheets with parchment paper or silicone mats. Put the ziploc bag on a cutting board and slit it open. Turn the firm dough onto a parchment lined board or counter; discard the bag. Trim the four sides of the dough with a fluted pastry wheel cutter. Using a ruler as a guide and a fluted pastry cutter wheel, cut the dough into 32 1-1/4 inch rectangles. (See Tip 7)
  • Bake at 300°F for 30 minutes. Remove from oven and let cool on baking sheet for 20 minutes.
  • Yield: 32 Belgian Spice Cookies. (See Tip 8)

Nutrition Facts : Calories 69 kcal, Carbohydrate 9 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 13 mg, Sodium 55 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving

HOW TO MAKE AUTHENTIC SPECULOOS COOKIES



How to Make Authentic Speculoos Cookies image

Speculoos cookies are lightly spiced and shaped in different forms. Making speculoos cookies is a child-friendly activity. Try making speculoos around the Thanksgiving and Christmas holidays. The times indicated below are for preparing ALL the cookies. Each batch takes about 15 minutes to bake.

Provided by Belgian Foodie

Categories     Dessert

Time 3h10m

Number Of Ingredients 9

200 g butter (cut in cubes)
375 g brown sugar (dark (see notes))
2 eggs
500 g all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon (ground)
1/2 tsp ginger (ground)
3/8 tsp allspice (or nutmeg ground)
3 cloves (the top only)

Steps:

  • In a large mixing bowl, cream the butter and brown sugar together.
  • Add one egg at a time, mixing about 30 to 60 seconds after each one.
  • In another bowl, mix together the flour, baking powder and spices. Then add about 1/3 of the flour mixture to the butter-sugar mixture. Mix lightly until incorporated. Repeat in 2 steps for the next 2/3 of the flour mixture.
  • Make a ball with the dough. Knead gently on a floured cutting board only to make sure all ingredients are mixed well together. If the dough sticks to your hands or the cutting board, add a little more flour until it's no longer sticky. Wrap the ball of dough in plastic wrap and put in refrigerator. Leave at least 30 minutes. I usually leave it overnight. It can stay in the refrigerator 24 hours without any problems.
  • Remove the dough from the refrigerator about 15 minutes before rolling. Preheat oven to 350°F / 175°C (see notes below). Cut dough in three parts. Flatten the first part. Roll it out on a floured cutting board until the dough is about 1/12 inch / 2 millimeters thick. A little thicker is ok too. Be careful not to roll the dough too thin or else the cookies will break or burn. Gather the remaining dough and roll it out again to create new shapes.
  • Use your cookie cutters to create shapes. Place the cut-out shapes of dough onto a baking sheet lined with baking paper. Put the filled baking sheet into the oven (on the middle rack). Let bake until the cookies are lightly brown on top (about 15 minutes). Remove cookies from oven and let them cool on a rack.
  • While you bake each pan of cookies, continue rolling out the rest of the dough. You will thus roll-out and bake simultaneously. Therefore the time indicated for rolling out and baking will overlap to a large extent.
  • After all the cookies are baked and cooled off, enjoy! If you create shapes the size of my cookies in the photo, you will make about 45 cookies per egg. Share with friends!

Nutrition Facts : Calories 54 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 12 mg, Fiber 0.2 g, Sugar 4 g, UnsaturatedFat 1.1 g, ServingSize 1 serving

BELGIAN SPICE (SPECULAAS) COOKIES



Belgian Spice (Speculaas) Cookies image

I don't make this often, but my great grandmother brought this to the United States when she emigrated from Belgium in the 1910's. I thought I should write it down somewhere I couldn't lose it. She made these like icebox cookies, but she said that in Belgium the bakers would have cookie molds of pretty shapes carved into wooden slabs. They would press the dough over the slabs, then turn the slabs upside down over a cookie sheet, give it a sharp tap and the cookies would fall onto the sheet ready for baking. (Note: I'm not at all sure how many this makes, my estimate was a total guess)

Provided by Miu8843

Categories     Dessert

Time P1DT10m

Yield 4 dozen cookies, 30 serving(s)

Number Of Ingredients 10

2 cups brown sugar
1 cup shortening
1 cup butter
1/2 cup sour cream
1/2 teaspoon clove
1/2 teaspoon nutmeg
4 teaspoons cinnamon
4 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup pecans, finely chopped

Steps:

  • Cream together first four ingredients.
  • Sift together dry ingredients, pour into creamed ingredients.
  • Stir until blended.
  • Stir in the pecans.
  • Form the dough into long rolls on wax paper and chill overnight in the refrigerator.
  • Slice very thin (the family can't agree how thin "very" is) and place on cookie sheet.
  • Bake at 400 degrees about 10 minutes.

Nutrition Facts : Calories 260, Fat 15.3, SaturatedFat 6.2, Cholesterol 17.9, Sodium 72.9, Carbohydrate 29.3, Fiber 0.9, Sugar 14.3, Protein 2.3

SPECULOOS (BELGIAN SPICE COOKIES)



Speculoos (Belgian Spice Cookies) image

These rolled spice cookies are very similar to the Lotus brand Biscoff cookies distributed on some airlines. These are adapted from a recipe I found at Cupcake Project. http://bit.ly/oV00DU

Provided by DrGaellon

Categories     Dessert

Time 1h35m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup unsalted butter, room temperature
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, spices, baking soda, baking powder and salt.
  • In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
  • Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
  • Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
  • Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
  • Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
  • Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.

Nutrition Facts : Calories 88.2, Fat 5.2, SaturatedFat 3.3, Cholesterol 13.6, Sodium 44.9, Carbohydrate 9.8, Fiber 0.3, Sugar 4.3, Protein 0.8

BELGIAN SPICE COOKIES



Belgian Spice Cookies image

Categories     Cookies     Mixer     Chocolate     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Spice     Winter     Bon Appétit     Small Plates

Yield Makes 4 dozen

Number Of Ingredients 11

2 cups all purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
2 ounces good-quality white chocolate (such as Lindt or Baker's), melted
Red colored sugar

Steps:

  • Combine first 6 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until light. Add egg and beat until fluffy. Gradually add dry ingredients and beat just until combined. Divide dough in half. Flatten each half into rectangle. Wrap with plastic; chill 1 hour.
  • Preheat oven to 350°F. Lightly butter 2 large baking sheets. Roll out 1 dough piece on lightly floured work surface to 13 x 9-inch rectangle. Trim edges to form 12x8-inch rectangle. Cut into 24 4x1-inch rectangles. Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough). Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake until edges begin to darken, about 8 minutes. Transfer cookies to rack and cool. Repeat with remaining dough piece.
  • Working with 1 cookie at a time, brush imprints with melted white chocolate. Sprinkle colored sugar generously over chocolate. Let stand until chocolate sets, about 2 hours. Shake off excess colored sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

SPECULAAS



Speculaas image

I believe another name for Windmill Cookies is Speculaas. The spices "speculaaskruiden" make this cookie so distinctive and were imported centuries ago from the far east.

Provided by ICECATS

Categories     World Cuisine Recipes     European     Belgian

Yield 12

Number Of Ingredients 10

3 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
⅛ teaspoon baking powder
⅛ teaspoon salt
1 cup butter, softened
1 ¼ cups packed brown sugar
1 egg
½ cup sliced almonds

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.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 47.6 g, Cholesterol 56.2 mg, Fat 18.1 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 10.1 g, Sodium 151.6 mg, Sugar 22.5 g

SPECULAAS COOKIES



Speculaas Cookies image

When imprinting the fragrant spiced cookie dough with springerle molds, stop frequently to clean the patterns with the tip of a skewer. This allows for a better impression in the dough and resulting cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 32 cookies

Number Of Ingredients 14

3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cardamom
1/4 teaspoon ground mace
1/4 teaspoon freshly ground white pepper
Pinch of ground cloves
6 ounces (1 1/2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/3 cup water
Confectioners' sugar, for surface

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.

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