The Best Dutch Speculaas Cookies! | Wicked Tulips

🌷Bake Traditional Dutch Speculaas Cookies with Keriann and Kees!
What you will need:
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
How to prepare:
🌷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 speculaas (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 speculaas on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculaas 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 speculaas by themselves or dipped in your favorite hot beverage.
If you have any questions please comment them below! Be sure to like and subscribe!
🌷Website: wickedtulips.c...
💐Newsletter sign up wickedtulips.com/pages/email-signup-form
🌷Follow us on Instagram / wickedtulip. .
💐Like us on Facebook / wickedtulips. .
Wicked Tulips Flower Farm
🌷Rhode Island Location:
400 Hog House Hill Rd
Exeter, RI 02822
🌷Connecticut location:
382 Route 164
Preston, CT 06365
🌷Thank you for your support!🌷

[@jamiewhitman5343]

Can't wait to try this. And can't wait to visit your 3 farms again!!
Today I learned of a Dutch Kringle. Have you ever made those? Wouldn't a cookbook of Dutch recipes be great? ...with photos from your farms interspersed...I would buy it!

[@kirstengraham4782]

Those look so good! Kees is so cute in his chiefs jacket and hat!

[@annevanderlaan6441]

I have tried making these because I have a collection of speculaas boards. Have you tried using the large cookies board? My Dutch husband died in 2019. I also make stroop waffles and poofitjers I have a commercial style. I can’t wait to try your recipes.

[@kaykanakry]

So cute :) love these cookies!!! happy holidays!

[@kimberlymaschin4056]

So fun! Can’t wait to bake with my son when he’s a little older!

[@lorrainelanguirand1747]

Four hands are always better than two. Looks lekker!

[@elizabethmullenmatteson885]

so cute!

[@sarahsloat7123]

Great video