- 2 1/4 cups flour, plus extra to dust the counter
- 1 1/2 sticks butter
- 1 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon ginger
- 1 teaspoon cardamom
- 1 teaspoon white pepper
- 1 1/4 cups dark brown sugar, packed
- pinch salt
- 2-4 tablespoons ice-cold water or milk
Sift the flour in a bowl. Cut the butter into small pieces. I put the butter in the freezer for 30 minutes and use the grove grater.
Mix cinnamon, nutmeg, ginger, cardamom and white pepper in a bowl.
Add butter, brown sugar and salt to the bowl. Add ice-cold water or milk and mix everything together until you have a dark brown dough that sticks together.
Shape the dough into a ball. You may need to add one to two more tablespoons of water or milk. I usually place everything on the counter because that makes it easier to work the dough.
Cover the dough ball in clear wrap and put it in the refrigerator for 30 minutes.
Preheat the over to 350 degrees Fahrenheit.
Dust the counter with flour, and roll the dough until it is 1/2-inch thick. Transfer onto a baking sheet covered with baking paper.
Press the almonds into the dough and bake for 30 to 35 minutes.
Let the Speculaas cool down on a rack and break into pieces when all cooled down.
(Variation: Roll the dough into a roll and cut into 1/2-inch slices. Add almonds and bake.) *Recipe originally from AllRecipes.com.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.