1 1/2 cups all-purpose flour
1/2 cup almond flour
1/4 teaspoon baking soda
1/2 cup salted butter, room temperature
3/4 cup sugar
1 teaspoon vanilla extract
5 teaspoons speculaas spice (to make your own, see below.)
1/2 teaspoon kosher salt
1 egg
In small bowl, combine flours and baking soda. Set aside. In a large mixing bowl, cream together butter and sugar. Add vanilla, spice, salt, and egg. Mix until well blended. Carefully stir in flour mixture. Divide dough in half and wrap with plastic. Refrigerate for 2 or more hours.
Line baking sheets with parchment paper. Roll out one half of the dough at a time and roll 1/8" thick. Press each cookie using a springerle cookie mold, cutting out each cookie, one at a time. (To prevent dough from sticking to molds, brush mold with powdered sugar each time you press, and then press down hard enough to create a good impression.) Transfer cookies to prepared baking sheets. Freeze for at least 30 minutes to help retain the design.
Preheat oven to 300 degrees. Bake cookies for 25-30 minutes, until lightly golden around the edges. Remove from oven and cool on pans. Makes 2-3 dozen, depending on size of molds.
Speculaas Spice:
6 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground aniseed
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground white pepper
In small bowl, combine all spices and mix well. Store in a cool, dry container. Makes almost 4 tablespoons.
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