Name: Speculoos Cookies with Flaked Almonds Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 1 h 23 min
Cuisine: Belgian
Ingredients: 270g plain flour, plus a little for dusting; 150g caster sugar; Pinch of baking powder; Pinch of salt; 2 tsp speculoos spice (cinnamon, cloves, coriander, ginger, cardamom, nutmeg); 100ml milk, divided (50ml for dough, 50ml for brushing); 100g unsalted butter, room temperature; 200g flaked almonds

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Introduction

Speculoos cookies are spiced, crunchy treats perfect for cozy afternoons or festive occasions. Their lovely blend of warm spices and flaked almonds makes them irresistibly delicious and fragrant.

The image shows a black round plate on a white marbled surface, holding several thin, rectangular almond cookies with lightly browned edges and a crumbly texture. Some cookies are scattered across the plate with sliced almonds on top, while a small stack of three cookies tied with a thin dark red ribbon sits neatly in the center. The plate rests on a red cloth, and a few loose almond slices are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

270g plain flour, plus a little for dusting
150g caster sugar

Pinch of baking powder
2 tsp speculoos spice (a mixture of cinnamon, cloves, coriander, ginger, cardamom, and nutmeg)

100ml milk
100g butter, at room temperature

200g flaked almonds

Instructions

Step 1: In a bowl, mix the plain flour, caster sugar, a pinch of salt, baking powder, and speculoos spice until well combined.
Step 2: Add 50ml of the milk and the room temperature butter to the dry ingredients. Knead quickly into a smooth dough, then wrap the dough in foil and chill it in the fridge for 1 hour.

Step 3: Preheat the oven to 200°C (fan 180°C/gas mark 6). Line 2 to 3 baking sheets with baking parchment and sprinkle the flaked almonds evenly over the parchment.
Step 4: Lightly dust your work surface with flour. Roll out the chilled dough to about 3mm thick.
Step 5: Cut the dough into rectangles approximately 4cm by 6cm. Place the cut rectangles onto the almond-covered baking sheets, pressing them down lightly so almonds stick to their underside.

Step 6: Brush the tops of the biscuits with the remaining milk.
Step 7: Bake in the preheated oven for about 8 minutes. Watch carefully to ensure the cookies do not brown too much around the edges.
Step 8: Remove from the oven and allow the biscuits to cool completely on a wire rack.

Step 9: Once cooled, trim any almonds sticking out from the edges to neaten the cookies.

Tips & Variations

If you can’t find speculoos spice, substitute with equal parts cinnamon and ginger, plus a pinch of ground cloves and nutmeg for a similar flavor.
Use softened butter at room temperature to help the dough come together smoothly without overworking it.

For extra crunch, lightly toast the flaked almonds before sprinkling them on the baking parchment.

Storage

Store speculoos cookies in an airtight container at room temperature for up to one week. If you’d like to keep them longer, freeze them for up to 3 months, then thaw at room temperature before serving. To refresh crispness, warm briefly in a low oven.

How to Serve

A black plate holds several rectangular almond cookies with a golden-brown color and lightly textured surfaces. Some cookies have sliced almonds on top, adding a slightly shiny cream color contrast, while others have a smooth baked look. In the center, a small stack of three cookies is tied together with a red ribbon, showing the layers clearly. The plate is placed on a red cloth over a white marbled surface, with a few scattered almond slices around for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is speculoos spice made from?

Speculoos spice is a warm blend of spices typically including cinnamon, cloves, coriander, ginger, cardamom, and nutmeg. It gives these cookies their distinctive flavor.

Can I make these cookies dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a plant-based milk such as almond or oat milk to keep them dairy-free without compromising texture.