A thin, spiced cookie originating in The Netherlands but enjoyed throughout Belgium and Germany during the Christmas season. Known as Speculaas in The Netherlands, Speculoos in Belgium, and Spekulatius in Germany. Most often associated with the feast of St. Nicholas on December 6.
For a good Speculaas spice mix, I recommend the recipe from My German Recipes.
Dutch St. Nicholas Cookies / Speculaas / Speculoos / Spekulatius
- 270 g unsalted butter room temperature
- 200 g brown sugar
- 400 g all-purpose flour
- 100 g finely ground almond flour
- pinch of salt
- 15 g speculaas spice mix
- 2 tbsp milk
- To a mixer, add the butter, sugar, salt, and speculaas spice mix. Mix on medium speed until well combined.
- Scrape down the sides of the bowl and then add the flour, almond flour, and milk. Mix just until combined.
- Wrap the dough in plastic wrap and refrigerate for a couple of hours or overnight.
- Roll out the refrigerated dough thinly. Cut out using traditional wooden speculaas molds or regular Christmas cookie cutters.
- Place the cookies on parchment lined baking sheets and bake in a 180C/350F preheated oven for 10-13 minutes or until just lightly golden around the edges.
- Let cool on a rack and enjoy on St. Nicholas Day, December 6th, or throughout the Christmas season. Eet smakelijk!