1 cup unsalted butter; softened
2 teaspoons vanilla extract
1 cup granulated sugar
1 1/4 cups brown sugar, firmly packed
2 large eggs, lightly beaten
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon ground anise seed
1/8 teaspoon salt
1/2 cup sliced almonds
In a large mixing bowl combine butter and vanilla with both sugars and beat until light and fluffy. Add beaten eggs and blend well. Sift the flour and all remaining dry ingredients together and beat into the butter mixture. Mix in the sliced almonds by hand, so as not to crush them. Divide the dough into four equal portions and chill overnight. Pre-heat oven to 350 F. Roll the cooled dough out into 1/4-inch thick portions and cut with cookie cutters or shape with a special Speculaas mold or other cookie mold or stamp. Bake for 10-15 minutes and store in an airtight container.
Note: This classic Dutch recipe is also known as St. Nicholas Cookies, or in northern Germany, Spekulatius.
A cookie baker Dec 18, 2008
Would make this again.
I would NEVER make these again!
No flavor and I lost half of mine as they burned up in five minutes. The ones I savaged on the top shelf, had no flavor and I wasted hours and hours for nothing.
YUCK!!!!!!!!!
Raylene in Australia Nov 24, 2008
Would make this again.
would make this again
these were a big hit with my family especially with my husband as he is from holland
A cookie baker Dec 9, 2007
Would make this again.
Subtle but confident blend of spices--great texture--sweet up front with a smooth finish. Went to a German Gluwein gathering yesterday and they were met with satisfaction. Will definitely pass this recipe to my rotation.
A cookie baker in Naples, Florida Nov 9, 2005
Would make this again.
It taste just like the onces I had growing up in Holland. I will be using it for my next cookie exchange !
A cookie baker in Pittsburgh, PA Mar 26, 2004
Would make this again.
These are definately one of the best cookies I've ever had! Far better than the average gingerbread men. I will definately continue to use and share this great recipe.
