|Speculaas Spiced Springerle|
|Close-up, Speculaas Spiced Springerle|
The cookies have a wonderful flavor from all the spices and are crisp when you bite into them and tender inside. The cookies are the perfect accompaniment with coffee, tea, hot chocolate and eggnog. I really love the texture. The trick to making these cookies is keeping the dough cold before you make the impressions. If you use individual molds or a Springerle rolling pin as I did, be sure to flour well. If the dough gets to room temperature, it will stick.
Yield: 2 to 4 dozen cookies depending on size.
|Springerle Rolling Pin and Dough|
1 ½ cups Unbleached All-Purpose Flour (I use King Arthur)
½ cup Unblanched Almond Flour/Meal (I use Hodgson Mills)
¼ teaspoon Baking Soda
½ cup, 1 stick Unsalted Butter, softened and cut into 8 cubes
¾ cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
½ teaspoon Salt
1 Extra Large Egg
Speculaas Spice Mixture:
3 ½ teaspoons Ground Cinnamon
½ teaspoon Ground Anise Seed
¼ teaspoon Ground Nutmeg
¼ teaspoon Ground Clove
1/8 teaspoon Ground Ginger
1/8 teaspoon Ground White Pepper
|Yummy Speculaas Spiced Springerle|
In a small bowl, combine the Speculaas Spice Mixture; set aside.
In a medium size bowl, combine with a spatula or whisk the all-purpose flour, almond flour, salt and baking soda; set aside.
Using a stand or hand held mixer with paddle attachment cream butter and sugar until incorporated, 2 to 3 minutes.
Add vanilla extract and spice mixture and mix just until incorporated.
Add egg and mix until incorporated.
Turn mixer to low speed, and slowly add the flour mixture and combine well.
Form the dough into a round shape, cover with plastic wrap, and chill in the fridge for at least 2 hours.
Heat oven to 375 degrees.
Line baking sheets with parchment paper.
Cut dough in half keeping the remaining half covered in the fridge until ready to use.
|Speculaas Spiced Springerle|
Sprinkle a little flour over the dough and flour molds or Springerle rolling pin. Press hard into the dough to make impression, then remove and cut around the design with a sharp knife, pizza or pastry cutter.
If dough gets to room temperature and it is sticking to the mold or Springerle rolling pin, cover with plastic wrap and place in freezer for 10 minutes and then repeat step above.
Place cookies on baking sheets and freeze for 10 minutes. This will ensure the cookies hold their shape and design while they bake.
Bake the cookies for 9 to 11 minutes, or until slightly brown around the edges. My cookies baked in 10 minutes.
When removing from oven, leave cookies on baking sheets for 10 minutes and then transfer to wire rack to cool completely; about 1 hour.
Links for further information:
For the Speculaas Spiced Springerle cookie recipe I use, visit King Arthur Flour:
(Speculaas Spice Mixture changed, so see above for my variation)
Here's another Speculaas recipe using the same Springerle mold I have: http://www.eatthelove.com/2012/12/speculaas/
For more information on Speculaas, visit Weekend Bakery:
For more history on Speculoos, visit Wikipedia:
To read more about Springerle, visit Wikipedia:
For history of Springerle, visit And All The Kings Men:
To order molds, visit House On The Hill:
To order molds, visit Springerle Joy: