-
-
My review
Speculaas
ICECATS
"I believe another name for Windmill Cookies is Speculaas. The spices "speculaaskruiden" make this cookie so distinctive and were imported centuries ago from the far east. "
Added to shopping list.
Go to shopping list.
Ingredients
servings 368 calsOriginal recipe yields 12 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium-sized bowl, mix the flour with spices, baking powder and salt.
- In a large bowl, beat butter and sugar at high speed until light and fluffy. Beat in the egg and mix well.
- Stir in by hand half the flour mixture, then add the remaining flour and almonds. Mix with a wooden spoon or knead with hands.
- Divide dough into four parts, wrap in plastic and refrigerate for several hours. (If you are using a mold, chill it as well.)
- Preheat oven to 350 degrees F (180 degrees C) and grease two cookie sheets.
- Remove one quarter of the dough from the refrigerator and flatten it with your hands. Oil your mold and lightly flour it. Using your fingers, press dough firmly into the mold. Trim any excess dough from the mold with a knife.
- Transfer the cookies onto greased cookie sheets with a spatula, spacing about one inch apart.
- Refrigerate dough trimming to be rerolled later. Lightly flour but do not re-oil cookie mold.
- Repeat process with remaining dough. When cookie sheets are full, bake cookies for 20 - 25 minutes or until golden brown around the edges. Store in a covered tin.
Nutrition Facts
Per Serving: 368 calories; 18.1 g fat; 47.6 g carbohydrates; 4.8 g protein; 56 mg cholesterol; 152 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 910 Ratings
-
-
-
-
-
Most helpful positive review
2/28/2000
I made these cookies for my family, and they devoured them. I do not have a windmill mold, so I divided the dough in half, made rectangles out it and chilled it in saran wrap. Actually, in the...
Most helpful critical review
8/12/2007
This cookie was ok. It was a little bland. My husband's family is Dutch and he said that this cookie was not much like the original windmill ones. The spices are off and the texture is too cakey...
Most helpful
Most positive
Least positive
Newest
2/28/2000
I made these cookies for my family, and they devoured them. I do not have a windmill mold, so I divided the dough in half, made rectangles out it and chilled it in saran wrap. Actually, in the...
8/12/2007
This cookie was ok. It was a little bland. My husband's family is Dutch and he said that this cookie was not much like the original windmill ones. The spices are off and the texture is too cakey...
12/1/2009
These did not taste like speculaas at all to me, and I was born and raised into a dutch family, so I definitely have a lot of personal experience!! They tasted like a bland sugar cookie to me, ...
5/26/2000
The "speculaasjes" are originally from the Netherlands. I was looking all over to find them in the stores. Now I can make them myself, thanks to your recipe. Thanks.
1/2/2009
This recipe is great. I made them for the New Year's Eve and my friends were delighted. They're much better then the ones I used to buy in the shop. The only thing I changed is that I used 1 cup...
6/7/2005
One of my co-workers requested these for her last day of work with us, but I had never heard of them. I wasn't sure of what to expect but the cookies turned out delicious. They are just sweet en...
1/4/2008
The cookies where great but the dough needed some almond extract to flovor it
1/21/2013
If you think this cookie is bland...try adding a bit more spice of something you like. I think the cloves are too much and switched out some of it for nutmeg instead. Adding a Tb. of molasses wa...