SUNDAY DESSERT #48: Speculaas
COUNTRY OF ORIGIN: Netherlands 🇳🇱
DIFFICULTY LEVEL: Easy
INSPIRATION: We were in need of a spiced Christmas cookie to celebrate the season!
RECEPTION/COMMENTARY: Speculaas (not to be confused with the Belgian 'speculoos' which are similar, but less spiced) are the Dutch version of gingerbread cookies. The difference is that speculaas uses a variety of warm spices including white pepper and anise powder. Also, these cookies are more crisp rather than chewy due to the lack of molasses in the ingredients. They can be rolled out and shaped using cookie cutters, but the traditional and most authentic way is to press them into cookie molds. I used Sint-Nicolaas, pinecone, and windmill molds; the latter being the most common since these are also called Windmill Cookies. Quite Dutch, wouldn't you agree?
So, not only are these the most beautiful cookies I've ever made, they also taste incredible! They're like gingersnaps on steroids! Not overly spiced nor sickeningly sweet. It's such a well-balanced cookie in terms of flavor. I rate it a 9/10 and give my two thumbs up for Christmas cookie approval.
WOULD I MAKE IT AGAIN? Ja! These are being added to my list of cookies to make at Christmastime!
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