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Home » Traditional Speculoos Cookies

Traditional Speculoos Cookies

November 23, 2019

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Whether you know them as speculoos, speculaas, spekulatius or Biscoff, few things are as irresistible as these positively delicious, buttery gingerbread shortcrust cookies!  Wonderfully crispy, crunchy and deeply caramelized, they’re sure to become part of your annual holiday baking regimen!

speculoos cookies recipe homemade biscoff cookies speculaas spekulatius gingerbread biscuits traditional authentic

Speculoos, as they’re called in Belgium, are spiced gingerbread shortcrust cookies that are traditionally made and eaten on St. Nicholas Day and throughout the Christmas holiday season.  They’re traditionally embossed with designs using wooden molds, special rolling pins, or cookie stamps.  Speculoos are likewise popular in the Netherlands (speculaas or Dutch windmill cookies) and Germany (spekulatius).  This speculoos recipe creates those perfectly delicious, thin, crispy, crunchy, caramelized cookies that are positively irresistible eaten plain or dunked in a hot beverage.

Homemade Biscoff Cookies, Anyone?

If you haven’t heard of them by their traditional names, you’re most likely familiar their commercially-sold name:  Biscoff.  But let me tell you, the store-bought cookies, as good as they are, cannot compare with the rich and robust flavor of these homemade Biscoff cookies.  These crunchy, buttery gingerbread cookies are absolutely scrumptious!

What Is the History Behind Speculoos? 

Speculoos cookies go back to at least the mid-1600’s when the shoes of well-behaved children would be filled with them on the eve of December 5th.  The following day the children would rush out to see what Sinterklaas left behind for them.  The good children would empty their shoes and happily munch on their heaps of speculoos while the bad children were carried off in Sinterklaas’ burlap sack.  Such was the threat anyway.  From what history tells us no children were actually ever taken, leaving them with another chance to get it right the next year.

For centuries these cookies were a well-kept joint secret of Belgium, the Netherlands and Germany but have since become wildly popular throughout much of the world in the form of Lotus Bakeries’ famous Biscoff cookies, which are now sold in over 40 countries.

In their earliest days speculoos were embossed with the image of St. Nicholas and over the years a wide variety of images were used.

The Belgian, Dutch and German versions of these cookies are similar but with slight variations of the ratios and amount of spices used as well as the thickness of the cookies.

Where Did the Name Speculoos Originate? 

Historians believe the name’s origin comes from the Latin word speculum.  While the word speculum makes most of us cringe and really should be banned from anything having to do with food, the name, which simply translates as “mirror” from Latin, reflects the traditional method of embossing the cookies in wooden molds that created a “mirror image” of them.  Invasive medical instruments aside, speculoos molds were treasured family heirlooms that were passed down from one generation to the next.  Wooden molds are still made in Belgium, the Netherlands and in Germany and you can likewise find old antique ones circulating on the web (e.g., Etsy, eBay, etc) and in antique stores.  I have a collection of hand-carved 19th-century and newer wooden molds that I look forward to taking out each year for this special occasion of making speculoos.

Do You Need Special Molds to Make Speculoos?  

Not at all.  They will taste exactly the same no matter what shape they are.  You can simply cut them in rectangles (like Biscoff cookies) and enjoy them plain and simple.  However if you’d like to go the traditional route of embossing them, you can use traditional wooden molds as mentioned above.  For example, a wooden Dutch Windmill mold is something you’ll commonly find in the Netherlands (here in the U.S. we call them “Dutch windmill cookies”).  Or you can use silicon molds.  Alternatively you can use cookie stamps.  I have several sets from Nordic Ware like this one, this one, and this one and they are built to last.

Another option is wooden mold rolling pin that stamps designs onto the cookie dough as you roll it out.  I have a mold rolling pin similar to this one that I brought back with me from Germany when I moved to the U.S..  So there are a lot of options out there, both inexpensive and expensive, and you can go as simple or as fancy as you want.

speculoos mold rolling pin

What is Baker’s Ammonia?

Baker’s ammonia, or ammonium bicarbonate, is what was traditionally used as a leavening agent up until 19th century when baking powder or baking soda came along.  But that is not to say that baking powder/soda replaced baker’s ammonia because they are in fact different chemical compounds and they yield different results.  For that reason some recipes, especially in Europe and the Middle East, still call for baker’s ammonia – specifically low-moisture baked goods like crackers and crispy cookies.

How is Baker’s Ammonia different than Baking Powder / Soda?

Baker’s ammonia consists of tiny crystals that break down during the baking process, leaving tiny air pockets behind that create a unique honey-combed, porous crumb for a crispier, crunchier texture.  This unique texture is something that neither baking powder nor baking soda can replicate, which instead will yielder much harder, denser cookies without the same crisp-crunch effect.  Baker’s ammonia is also unique from baking powder or baking soda in that it contributes to a more uniform spread in the cookies and also increases browning for that wonderful caramelized effect.

Baker’s ammonia does have a very strong, very unpleasant odor but don’t be put off by that – the odor and taste will dissipate during baking.

Speculoos are a prime example of the kind of cookie that greatly benefits from the use of baker’s ammonia for all the reasons mentioned above.  Another example is German Springerle.

Any brand of baker’s ammonia will do the trick, just select one that’s food grade.   I’ve been using organic food grade Baker’s Ammonia from Pure Organics.

what is baker's ammonia

One of the advantages of these cookies is that they’re supposed to be made well in advance.  So you can get some of your Christmas baking done at least a couple of weeks before you’ll even need them.  Speculoos cookies are supposed to be stored in airtight tins for at least a couple of weeks before eating them to allow their flavors to mature.

While they’re delicious straight out of the oven, their flavor only gets better with time.  This also means they’re perfect for gift-giving as they store and ship well.  And you’ll score major points with your friends and family!

Let’s get started!

In a mixing bowl combine the flour, baker’s ammonia, salt and spices.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, place the brown sugar, butter, egg yolks, cream, vanilla and lemon zest.  Cream this butter mixture until smooth and pale, 5-6 minutes.

Add the almond/hazelnut flour and mix until combined.

While beating, gradually add this flour mixture to the wet mixture.

Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.

If you’re using a mold rolling pin you can roll the dough out between two sheets of plastic wrap to a thickness of just under 1/4 inch (4mm), peel off the top sheet of plastic wrap, use the mold rolling pin to roll the designs out onto the dough, then cut out the cookies and place them on a non-stick cookie tray.

If you’re using molds give them a light dusting of flour to prevent sticking.  No need to roll out the dough if you’re using molds, simply take some of the dough and roll it in your palms to the length of the mold, lightly flour the dough (depending on your particular mold you may need that additional bit of flour to prevent sticking), and press it into the mold.

Keeping your knife parallel to the speculoos mold and using a sawing motion, gently cut away the excess dough off the mold so that all you’re left with is the dough that’s shaped inside the mold.  Save the dough scraps to roll out to make the rest of the cookies.  Invert the mold onto your lined cookie sheet and tap and gently peel until it comes out.

Preheat the oven to 375 degrees F.
Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.

Store them in an airtight container. It is best to wait at least a week before eaten them to allow the flavors to develop. Will keep in an airtight container in a cool place for several weeks.

how to store speculoos cookies

Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.

speculoos cookies recipe homemade biscoff cookies speculaas spekulatius gingerbread biscuits traditional authentic

 

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speculoos cookies recipe homemade biscoff cookies speculaas spekulatius gingerbread biscuits traditional authentic

To put your molds and mold rolling pins to further use, be sure to try our Authentic German Springerle!

springerle recipe authentic traditional German

speculoos cookies recipe speculaas homemade biscoff spekulatius traditional gingerbread shortbread

Traditional Speculoos Cookies

Kimberly Killebrew
Whether you know them as speculoos, speculaas, spekulatius or Biscoff, few things are as irresistible as these positively delicious, buttery gingerbread shortcrust cookies!  Wonderfully crispy, crunchy and deeply caramelized, they're sure to become part of your annual holiday baking regimen!
Print Recipe
4.92 from 35 votes
Prep Time 30 mins
Cook Time 12 mins
Resting Time 5 hrs
Total Time 5 hrs 42 mins
Course Dessert, Snack
Cuisine Belgian, Dutch, German
Servings 30 cookies (depending on size)
Calories 194 kcal

Ingredients
 
 

  • 2 1/4 cup firmly packed dark brown sugar
  • 1 cup unsalted butter , softened at room temperature
  • 2 large egg yolks (if the dough is too dry add some extra egg yolk)
  • 3 tablespoon heavy whipping cream
  • 1 teaspoon quality pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1 cup almond or hazelnut flour
  • 3 1/4 cup all-purpose flour
  • 1/2 teaspoon baker's ammonia (see blog post for explanation)
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground anise seed
  • 1/4 teaspoon ground cardamom

Instructions
 

  • Beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest in a stand mixer with the paddle attachment (or use an electric mixer) until it's pale and fluffy, 5-6 minutes. Add the almond/hazelnut flour and mix until combined.
    In a separate bowl combine the flour, baker's ammonia, salt and spices. While beating, gradually add this flour mixture to the wet mixture. (If not using a stand mixer use a wooden spoon while you can and then knead with your hands.) If the dough is too dry/crumbly add a little extra egg yolk as needed.
    Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.
  • Roll the dough out onto a lightly floured work surface to a thickness of about 4mm or just under 1/4 inch. You can simply cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos (see blog post pictures for instructions on how to use molds and molded rolling pins). If using molds be sure to lightly flour them first to prevent sticking. Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.
  • Preheat the oven to 375 degrees F.
    Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.
    Store them in an airtight container. It is best to wait at least a week before eaten them to allow the flavors to develop. Will keep in an airtight container in a cool place for several weeks.
    Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.

Nutrition

Serving: 2cookies | Calories: 194kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 46mg | Potassium: 39mg | Fiber: 1g | Sugar: 15g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Keyword Biscoff, Speculoos, Speculoos Cookies (Homemade Biscoff)
Tried this recipe? We'd love to see it!Mention @daringgourmet or hashtag #daringgourmet
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Filed Under: Affiliate, All Recipes, Belgium, By Country or Region, By Course, By Type of Dish, Dessert, Disclosure, Food, Germany, Netherlands, Snacks, Western Europe Tagged With: baking, belgian, belgium, biscoff, biscuits, Christmas, cookies, dutch, German, Germany, gingerbread, holidays, Holland, molds, Netherlands, speculaas, speculoos, spekulatius, spiced

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71 Responses

  1. Laura Forest says

    January 6, 2021 at 8:59 am

    I used English (not metric) measurements. My dough is quite crumbly and I’m having no luck with molds. I used 3 1/4 c. flour, a comment above indicates 2 1/4, wondering which is correct. I’m going to try and add egg yolk at this late stage and see if that works. I followed recipe to a T including getting the special bakers ammonia.

    Reply
  2. Chantel says

    December 29, 2020 at 7:05 pm

    I just finished making these biscuits, very nice recipe. They did spread a hit much, but I also forgot to refrigerate them before baking (it was late in the evening….). I sampled à few after they cooled and was very impressed with them. They’re quite like biscoff. I do like them a bit spicier, so I think next time I will add one and a half of tge spice measurements. (I also patiently waited and *ENTIRE* day for baker’s ammonium. I don’t know if it made a huge difference, but I’m glad I waited)

    Reply
    • Chantel says

      December 29, 2020 at 7:07 pm

      I did NOT have a problem with crumbly dough, it was perfectly…. malleable? kneadable? rollable? I used metric measurements, but I converted them on my own bc I’m used to doing it and they didn’t seem right.

      Reply
    • Kimberly @ The Daring Gourmet says

      December 29, 2020 at 9:37 pm

      Thank you, Chantel, I’m happy you enjoyed them! In your other comment you mentioned having used your own metric conversions – did you end up using less flour than the recipe called for?

      Reply
      • Chantel says

        December 30, 2020 at 7:40 am

        Yes, I used a bit less. I used 390 grams of all purpose flour (120g X 3.25). I use this website for most of my “cups to grams” conversions https ://www .kingarthurbaking.com/learn/ingredient-weight-chart (not sure if I can include links, but going to put it anyways). It has been pretty accurate in the past for me. I did only use 227 g of butter bc that’s what the butter came in and I didn’t feel like trying to add the 3 grams.

        Also apologies for the typos in the comments…. whoopsie 😬

        Reply
        • Kimberly @ The Daring Gourmet says

          December 30, 2020 at 9:14 am

          Hi Chantel, yes that’s what I thought, hence the cookies spreading. The challenge is that difference sources will give you different cups-to-grams measurements and they can vary from quite a bit.

          Reply
  3. Anonymous says

    December 23, 2020 at 10:57 pm

    Very nice cookies. A little bit dry dough. So, a little bit tricky to maintain the form when transfer on a sheet. But they a really crispy, tender and delicious. Thank you)

    Reply
  4. Angie O says

    December 23, 2020 at 10:22 pm

    Thank you Kim for sharing this recipe. Will keep this recipe. After baked, I find that Everything is good except the spices flavor is way too mild for me. Next time will increase the amount of spice.

    Reply
  5. Signe says

    December 21, 2020 at 2:51 am

    Hi – I had the same problem as so many others that the dough gets way too dry and crumbly. So I double checked the measurements and the translation from cups to gram is not quite right:

    2 1/4 cup of (packed) brown sugar is 450 g. (not 375)
    1 cup of butter is 227 g. (not 250)
    2 1/4 cup of all purpose flour is 442 g. (not 480)
    1 cup of almond flower is 112 g. (not 100)

    Could this be the problem?

    The dough did not seem so bad last night when I made it. Then it was smooth and nice to work with so I did not add any extra cream. I packed it very tightly in a triple layer of foil and put it in our basement overnight. But this morning the dough is dry and very hard to work with. I can hardly roll it out without it breaking apart.

    I’m waiting for the cookies to cool now before baking them. I’m really hoping they will turn out nicely so I can surprise my dutch husband :-)

    Happy holidays and all the best from Denmark

    Reply
    • Kimberly @ The Daring Gourmet says

      December 21, 2020 at 3:55 pm

      Hi Signe, there was a temporary glitch in the metric conversion software that impacted several recipes but the developer was contacted and the problem is resolved. For anyone making this recipe during that temporary glitch the instructions to add some extra egg yolk if the dough was dry would have adequately addressed that issue.
      Did you add any cream at all or just not any additional cream beyond the 3 tablespoons called for? These do need the cream for the texture to be correct. Also, I’m wondering if your basement was too cold? The temperature of a refrigerator for example will be too cold and the dough will be brittle.

      In any case, I hope you enjoyed the cookies and wish you and your husband a Merry Christmas!

      Reply
    • Jennifer says

      December 24, 2020 at 2:31 pm

      Hi Signe!
      God Jul fra Ærø!!
      Jeg lige fandt denne opskrift! Kender den fra en Dutch bonus mor som bagt dem hvert år. Hun blev 90 år i går! Hvis kunne jeg var med hende til den stor fødselsdag i USA – hvor hun bor nu for ca. 65 år.
      Håber det gik godt for dig til sidste 8^)
      Mvh,
      Jennifer

      Reply
  6. Monika says

    December 17, 2020 at 5:18 am

    I have to say they smell and taste amazing! But I had the same issue as others, the dough was too crumbly to even roll out (yes, I followed all the instructions exactly). I think I will make a note on my copy to add an extra egg yolk and hopefully it will work. Thanks for the recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 17, 2020 at 8:26 am

      Hi Monika, yes I already note in step 1 that if the dough is too dry to add a little extra egg yolk. I’m glad you enjoyed them, thank you!

      Reply
  7. Natalie says

    December 14, 2020 at 12:48 pm

    Hello! Thank you for this recipe.

    I did make the dough today, and I followed all of your directions, and it came out quite sticky and fragile. Everything seemed to be working fine while I used a rolling pin to make the figures. I had to use a knife and a flat spoon to carry them, so that they would not break. I put the speculoos in the oven, for 12 minutes, on 190 degrees Celsius. However, when they came out, they had melted and had stuck together! My beautiful shapes were gone! Is this because I used a NO gluten flour? I wanted them to be healthier you see…

    Reply
    • Kimberly @ The Daring Gourmet says

      December 14, 2020 at 2:30 pm

      Hi Natalie, yes, it was the no gluten flour. Additional adjustments would need to be made for a successful gluten free version and not having experimented with that myself I’m afraid I cannot offer an alternative version.

      Reply
      • Natalie says

        December 15, 2020 at 7:21 am

        Hello Kimberly! Thank you for your quick reply! I have just discovered why my cookies have spread. There is a kind of gluten free flour that contains something called ‘xanthan gum’, which keeps the dough together. We should make sure it contains this substance, in case we want to make cookies. If it does not contain that, it is suitable only for apple pies and other sweets. So, I may have failed with the shapes, but the taste is delicious! My family and I love them!

        Reply
        • Kimberly @ The Daring Gourmet says

          December 15, 2020 at 10:19 am

          That’s great, Natalie, I’m glad you discovered the culprit and am even happier that you enjoyed the cookies, thank you!

          Reply
  8. David says

    December 12, 2020 at 9:42 pm

    I tried two different recipes for these cookies and by far the favorite was this. The brown sugar made gave them a nice color and just the right spices with the lemon zest. Definitely, will be keeping this recipe and throwing the other one out! Delicious. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 14, 2020 at 10:29 pm

      Fantastic, David, thank you so much!

      Reply
  9. Mariel says

    November 30, 2020 at 3:12 pm

    These are divine! I am so happy I chose this recipe and decided to double the batch because my family and I cannot stop eating these!
    I want to note that I did have to refrigerate the dough against the author’s advice because I didn’t have somewhere cool to rest it, and it was VERY hard when it first came out of the fridge; however, I let it sit out on the counter for about 30-40 minutes, and then was easily able to roll it out without it cracking or drying out.
    Everything about these cookies is absolutely splendid! The proportions of spices are perfect. I love the nuttiness and crunchy bite to these cookies. The caramelizad sugar is scrumptious.
    I believe I will be forced to make a third batch before the Christmas season is over!
    Thank you so much for sharing the recipe. Merry Christmas!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 30, 2020 at 8:19 pm

      That’s wonderful, Mariel, I’m absolutely thrilled that they’re a family hit, thank you so much!

      Reply
  10. Jackie R Torrence says

    November 19, 2020 at 8:30 am

    Great taste! However, the dough was VERY crumbly. Couldn’t get it to roll out to the proper thickness…the more I rolled the more crumbly it became. After making the dough, I let it sit overnight on my kitchen counter (72 degrees). It was like there wasn’t enough liquid in the dough. What did I do wrong??? HELP!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 19, 2020 at 8:50 am

      Hi Jackie, something definitely went wrong. Did you beat the butter/sugar/egg mixture for a full 5-6 minutes? Did you use large egg yolks? Was the dough wrapped very tightly while it was sitting overnight (if not it can very easily dry out)? Are you in a very dry climate (if so cutting back a little on the flour is the solution)? Did you make any other adjustments to the recipe, either the ingredients or the method?

      Reply
      • Jackie R Torrence says

        November 19, 2020 at 5:58 pm

        I did beat the butter/sugar/egg mixture for 6 minutes. I used two XL egg yokes. The dough was wrapped tightly. There was not a lot of humidity the day I made the dough, nor on the day I baked them. In the kitchen, I put them in a spot where the heat was not blowing directly on them. The only adjustment I made was: I replaced the baker’s ammonia with baking powder (same quantity). I followed the recipe exactly otherwise. Thank you for your help!!!

        Reply
        • Kimberly @ The Daring Gourmet says

          November 20, 2020 at 8:33 am

          Hi Jackie, yeah that just shouldn’t have happened then. Without having been there in person to see what was going on I’m afraid I just don’t know.

          Reply
          • Jackie R Torrence says

            November 20, 2020 at 12:12 pm

            Hi Kimberly! Sorry we couldn’t figure this out, but I’m not a quitter! I’ll keep trying! I thing I’ll try reducing the flour quantity first. Thank you for your patience with me!!!! I absolutely LOVE these cookies!!!
            Happy Thanksgiving!!

            Reply
            • Kimberly @ The Daring Gourmet says

              November 20, 2020 at 1:07 pm

              Hi Jackie, yes I’d start with that first. You can always add more. Wishing you success this time and please let us know how they turn out! Happy Thanksgving!

              Reply
  11. Evan says

    November 19, 2020 at 4:32 am

    I am so excited about these! I made the dough yesterday evening and am planning to bake today.
    Question: in the step by step instructions it says to chill the cookies for an hour after cutting them before baking them. This wasn’t mentioned in the long-form instructions and you did warn against refrigeration during the overnight resting period. Is this chilling phase just for cookies in a mold (in just cutting mine) or for all types? And am I to interpret this as a green light for the fridge but only for this limited window?

    Thanks so much!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 19, 2020 at 8:41 am

      Hi Evan, yes, the chilling period is after the cookies have already been molded/shaped and placed on the cookie sheet. Happy baking and please let us know what you think!

      Reply
      • Evan says

        November 19, 2020 at 5:45 pm

        They are so yummy!! I did have a couple of questions after my first half-batch trial:
        1. Thanks for the reply on refrigeration. I put them all one a single sheet to be in the fridge and then pulled half off and onto a separate sheet to stay in the fridge while the first half baked on that cold sheet. My question is: does the cookie sheet need to be cold when they go into the oven or is it really just about the cookies being chilled?
        2. I did have some crumbly dough issues as several have noted. Your recommendation is to cut back on the flour a bit next go round?

        Thanks for the recipe! I’m going to try Mandelhörnchen next! When we lived in Berlin I loved those things :)

        Reply
        • Kimberly @ The Daring Gourmet says

          November 20, 2020 at 8:34 am

          Awesome, Evan, I’m happy you enjoyed them, thank you! Correct, it’s just about the dough itself being chilled before they go into the oven. And yes to #2 as well. Thanks again!

          Reply
  12. Kathy Beanblossom says

    November 14, 2020 at 6:24 pm

    I just made these and they taste amazing, but I’m wondering if I did something wrong. My dough was very crumbly and hard to work with. I left it in a cool spot for 5 hours. Just wondering if it’s too dry in my house and wondered if I should cut back in the flour. Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 14, 2020 at 7:46 pm

      Hi Kathy, yes that could very well be the case if you’re in a relatively low humidity area. I would do just that, scale back a little on the flour.

      Reply
  13. Pam says

    November 3, 2020 at 8:34 pm

    Hi! I visited Germany last year and fell in love with the traditional Speculoos! So glad I found this recipe! I live in tropical Singapore, and your recipe emphasises NOT leaving the dough in the fridge. But leaving it out in my climate means it doesn’t stay in a cool place EVER outside the fridge… haha.. would it be a really bad idea to leave the dough in the fridge in my situation? Would love to hear from you!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 3, 2020 at 9:37 pm

      Hi Pam, the dough will become very hard, crumbly and miserable/impossible to work with. I’d recommend just letting it sit at room temp for a few hours and if your room temp is hot then reduce the “sitting” time :)

      Reply
  14. Michelle says

    October 27, 2020 at 11:28 am

    Hi, would it be possible to make these nut-free by subbing the almond flour for AP flour?
    thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 27, 2020 at 4:12 pm

      Hi Michelle, yes you can make a direct 1:1 substitution. The cookies will be denser/heavier but still delicious.

      Reply
  15. Sara says

    May 10, 2020 at 8:01 pm

    I just made these and they are delicious!! I didn’t have baker’s ammonia so I used baking soda instead. I will have to pick it up in future to try these again!
    Two questions: Can you freeze this dough? And do the (baked) cookies freeze well?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 10, 2020 at 8:22 pm

      Wonderful, Sara, I’m so glad you enjoyed them, thank you! I haven’t tried freezing the dough but the baked cookies freeze well.

      Reply
    • Oliver says

      August 2, 2020 at 2:30 pm

      Hi Sara, I’m not sure if you’re still looking for an answer, but the dough does freeze well and bakes the same way as it would if made that day. I hope this helped. I hope you have a lovely day!

      Reply
  16. Niki says

    April 26, 2020 at 4:56 pm

    Hello, I’ve been looking into Speculoos/all the other names they go by hah, cookie recipes and they all have a different variation of ingredients. I was hoping I could ask you a couple of questions! This is the first recipe I’ve come across that requires heavy whipping cream, would you consider it essential to the recipe where milk wouldn’t substitute well? Is this for the “richness” or the texture of the cookie?
    -Also, have you ever tried toasting the almond flour before incorporating it?
    -In terms of the cookie tasting better with time—would it have the same effect if I pre-made the dough letting it sit in the fridge for a couple of weeks to develop flavor, or does it tend to be after the bake?
    Sorry for all the questions. Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 28, 2020 at 6:12 pm

      Hi Niki, yes the cream is for richness and texture but you can use milk instead if you prefer. I have not tried toasting the almond flour first. Letting the dough sit in the fridge for a few days will enhance the flavor in and of itself, yes, but it won’t compensate for letting them “ripen” after they’re baked. That said, I love these cookies straight out of the oven – the flavor is so good I usually don’t even bother letting them age for more than a few days.

      Reply
  17. Irena says

    March 1, 2020 at 10:28 am

    I can’t stop making these!

    Reply
  18. Kathryn says

    December 16, 2019 at 9:05 pm

    Thank you so much for this wonderful recipe. I weighed the butter, flour, ground hazelnuts, and sugar, and the dough turned out beautiful.
    Incidentally, your Springerle recipe is just the best also!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 16, 2019 at 9:59 pm

      Thanks so much, Kathryn, I’m absolutely thrilled you enjoyed both recipes! :)

      Reply
  19. Kitten says

    December 12, 2019 at 12:25 pm

    These were so yummy. My family loved them, even the sheet of cookies I burned!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 12, 2019 at 4:31 pm

      Oh no!! Well it sounds like they’re really good sports :) Glad it was just one sheet and that your family enjoyed them even so – thanks, Kitten!

      Reply
  20. Kitten says

    December 7, 2019 at 3:06 pm

    Hi Kimberly! I’m a little confused by the first step of this recipe. You have the egg yolks, cream, vanilla and zest in two places. Does it go into the bowl with the sugar and butter at the beginning or do the butter and sugar get beaten first and then the yolks, cream, vanilla and zest go in? Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 7, 2019 at 5:15 pm

      Hi Kitten, sorry I had the same sentence repeated twice in a row. Yes, they’re added together in the beginning.

      Reply
  21. Anonymous says

    December 4, 2019 at 10:22 am

    ✔ best ✔ ever ✔ Speculoos essay…ManyThanks

    Reply
  22. Michelle L says

    December 3, 2019 at 8:01 am

    The flavor of these is perfect! Love them!

    Reply
  23. Sandra says

    December 2, 2019 at 2:10 am

    I love these!! So fun to make and eat!

    Reply
  24. Beverly says

    December 1, 2019 at 10:49 am

    Hi, Thanks for the Speculoos recipe. I ordered Speculoos spice blend from Amazon. How can I substitute for the spices listed in your recipe?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2019 at 2:59 pm

      Hi Beverly, adding up the spices in this recipe it comes to 4 teaspoons of ground mixed spices.

      Reply
      • Anonymous says

        December 3, 2019 at 5:15 am

        Thanks!

        Reply
  25. Anonymous says

    December 1, 2019 at 10:38 am

    Have you tried to make these gluten free,if so what did you use?being German ,it’s been my. [email protected] Christmas cookie,but it’s been difficult to replicate……

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2019 at 2:58 pm

      I have not tried to make these gluten free. Theoretically you should be able to use an all-purpose GF flour as a direct substitute but again, I can’t confirm how well it will turn out.

      Reply
  26. Cathy says

    November 27, 2019 at 7:54 am

    Oh wow! I’m definitely adding these to my holiday baking list!

    Reply
  27. C says

    November 27, 2019 at 7:53 am

    Oh wow… definitely adding these to my holiday baking list!

    Reply
  28. Catalina says

    November 26, 2019 at 10:19 am

    wow! These cookies are awesome! So curious to make them!

    Reply
  29. Tiffany La Forge-Grau says

    November 26, 2019 at 9:20 am

    Those are some really cool cookies! I would really enjoy making these too!

    Reply
  30. Sara Welch says

    November 26, 2019 at 8:56 am

    Adding these to my baking line up for the holidays! Look too fun and delicious to pass up!

    Reply
  31. Demeter says

    November 25, 2019 at 12:28 pm

    I was just gifted a few molds last year by one of my friends. I’m so excited to add these to my baking list this year.

    Reply
  32. Beth says

    November 25, 2019 at 5:46 am

    My mom used to buy these cookies when I was young but I never knew what they were! So excited that I know what they are and I can make them at home now!

    Reply
  33. Krissy Allori says

    November 24, 2019 at 2:22 pm

    I’ve always wanted to to try to make these. They just look so good. I’m going to give it a try this year for sure!

    Reply
  34. Anna says

    November 24, 2019 at 12:09 pm

    These are my favorite cookies! They just have the perfect mix of spices. I need to make a new batch soon!

    Reply
  35. Suzy says

    November 24, 2019 at 8:16 am

    Such a delicious cookie to make! We always have these around for the holidays but didn’t know how simple they were to home make them! Love it!

    Reply
  36. Betsy says

    November 23, 2019 at 9:05 pm

    Great cookies! Delicious. One of my favorites.

    Reply
  37. Kitten says

    November 23, 2019 at 5:56 pm

    Hi Kimberly! Thanks for posting this recipe. I was wanting to make speculoos this Christmas and now I have your recipe to use! I’ve made a lot of your recipes and they’re always foolproof and delicious. I have one question however, can these be made with regular cookie cutters instead of a springerle mold? Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 23, 2019 at 10:45 pm

      Thanks so much as always, Kitten :) Absolutely, you can use any kind of cookie cutter you like. Happy Thanksgiving!

      Reply
      • Kitten says

        November 24, 2019 at 1:47 pm

        Happy thanksgiving to you as well :)

        Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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