SPECULAAS
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.
Provided by ICECATS
Categories World Cuisine Recipes European Belgian
Yield 12
Number Of Ingredients 10
Steps:
- 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 : Calories 367.9 calories, Carbohydrate 47.6 g, Cholesterol 56.2 mg, Fat 18.1 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 10.1 g, Sodium 151.6 mg, Sugar 22.5 g
SPECULAAS TART WITH ALMOND FILLING
This recipe looks spectacular! Use a two-inch gingerbread-man cutter to make the cookies for the topping. Taken from Epicurious.com and posted for ZWT.
Provided by alligirl
Categories Tarts
Time 1h30m
Yield 1 tart, 12-16 serving(s)
Number Of Ingredients 19
Steps:
- For filling:.
- Blend first 8 ingredients in processor until nuts are finely chopped.
- Transfer to small bowl.
- Cover; chill at least 2 hours and up to 2 days.
- For dough:.
- Sift first 6 ingredients into medium bowl.
- Using electric mixer, beat butter and sugar in large bowl until blended; beat in egg.
- Add flour mixture and beat until moist clumps form.
- Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap and chill at least 2 hours. (Can be made 2 days ahead; keep chilled. Soften slightly before rolling.).
- Preheat oven to 325°F
- Butter 9-inch-diameter springform pan.
- Roll out larger dough piece on lightly floured surface to 13-inch round. Transfer to pan and press gently over bottom and up sides, pressing any tears together.
- Spread filling in dough.
- Trim dough on sides to 1/2 inch above level of filling.
- Fold dough in over filling.
- Roll out second dough disk on lightly floured surface to 12- to 13-inch round.
- Using bottom of cake pan as aid, cut out 9-inch-diameter round of dough. Slide dough round onto plate and freeze 5 minutes to firm. (Reserve dough scraps for cookies.)
- Place chilled dough round on tart; press to adhere and seal edges.
- Bake tart until crust is brown, about 50 minutes.
- Remove sides of springform pan; cool tart completely on pan bottom. Maintain oven temperature.
- Line 2 baking sheets with parchment paper.
- Roll out dough scraps on lightly floured surface to scant 1/4-inch thickness.
- Using 2-inch gingerbread-man cutter, cut out cookies.
- Transfer cutouts to prepared sheets. Repeat, using all of dough.
- Bake cookies until golden, about 8 minutes. Cool cookies on sheets. (Tart and cookies can be made ahead; cover and store at room temperature 1 day or refrigerate up to 3 days.).
- Sift powdered sugar over top of tart.
- Place small dab of preserves on back of 1 cookie; place at top edge of tart; repeat with more cookies, forming border around tart.
- Transfer tart to platter.
- Let stand at room temperature at least 1 hour.
SPECULAAS TART WITH ALMOND FILLING
Categories Nut Dessert Bake Christmas Almond Spice Winter Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 21
Steps:
- For dough:
- Sift first 6 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until blended. Beat in egg. Add flour mixture and beat until moist clumps form. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap and chill at least 2 hours. (Can be made 2 days ahead; keep chilled. Soften slightly before rolling.)
- For filling:
- Blend first 8 ingredients in processor until nuts are finely chopped. Transfer to small bowl. Cover; chill at least 2 hours and up to 2 days.
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Roll out larger dough piece on lightly floured surface to 13-inch round. Transfer to pan and press gently over bottom and up sides, pressing any tears together. Spread filling in dough. Trim dough on sides to 1/2 inch above level of filling. Fold dough in over filling.
- Roll out second dough disk on lightly floured surface to 12- to 13-inch round. Using bottom of cake pan as aid, cut out 9-inch-diameter round of dough. Slide dough round onto plate and freeze 5 minutes to firm. Reserve dough scraps for cookies. Place chilled dough round on tart; press to adhere and seal edges.
- Bake tart until crust is brown, about 50 minutes. Remove sides of springform pan; cool tart completely on pan bottom. Maintain oven temperature.
- Line 2 baking sheets with parchment paper. Roll out dough scraps on lightly floured surface to scant 1/4-inch thickness. Using 2-inch gingerbread-man cutter, cut out cookies. Transfer cutouts to prepared sheets. Repeat, using all of dough.
- Bake cookies until golden, about 8 minutes. Cool cookies on sheets. (Tart and cookies can be made ahead; cover and store at room temperature 1 day or refrigerate up to 3 days.)
- Sift powdered sugar over top of tart. Place small dab of preserves on back of 1 cookie; place at top edge of tart. Repeat with more cookies, forming border around tart. Transfer tart to platter. Let stand at room temperature at least 1 hour.
LIME CURD AND TOASTED ALMOND TART WITH FRUIT COMPOTE
Steps:
- Make crust:
- Preheat oven to 350°F. and butter a 9-inch tart pan with a removable fluted rim.
- In a food processor blend almonds, sugar, and salt until almonds are ground fine. In a bowl toss almond mixture with cookie crumbs and butter until combined well.
- Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge. Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden, and cool on a rack.
- Make filling:
- In a heavy saucepan cook sugar, butter, eggs, and lime juice over moderately low heat, whisking frequently, until thick enough to hold marks of whisk and first bubble appears on surface, 12 to 15 minutes. Immediately pour curd through a sieve into a bowl. Stir in zest and cool. Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.
- Spoon filling evenly into crust and cover surface with a buttered round of wax paper. Chill tart, covered, at least 1 hour and up to 24.
- Make compote:
- In a bowl gently toss compote ingredients together and let stand 15 minutes.
- Remove side of tart pan and transfer lime curd tart to a plate. Serve lime curd tart cut into wedges with fruit compote on the side.
GEVULDE SPECULAAS
This is a dark tart/cake with almond paste.
Provided by pe69st
Categories World Cuisine Recipes European Dutch
Time 1h20m
Yield 8
Number Of Ingredients 26
Steps:
- Mix cinnamon, pumpkin pie spice, nutmeg, mace, allspice, cloves, and ginger together in a bowl to make speculaas spice mix.
- Pulse almonds in a food processor until finely ground. Add 3/4 cup white sugar, egg, 1 teaspoon almond extract, and 1/2 teaspoon lemon zest. Pulse until mixture forms a ball.
- Combine speculaas spice mix, flour, brown sugar, orange zest, 1/2 teaspoon lemon zest, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until dough resembles coarse crumbs. Add milk, vanilla extract, and 1/4 teaspoon almond extract; mix until dough forms a smooth ball.
- Preheat oven to 375 degrees F (190 degrees C). Line a 9-inch springform pan with parchment paper.
- Divide dough into 2 pieces. Roll out into circles on a lightly floured work surface. Press 1 circle over the bottom and 1 inch up the sides of the lined pan. Spread almond mixture on top. Cover with second circle and seal edges over filling.
- Mix 2 tablespoons white sugar, water, and 1/4 teaspoon almond extract in a small bowl to make a thick paste. Brush paste over top of the dough. Arrange slivered almonds in a decorative pattern on top.
- Bake in the preheated oven until golden brown, about 20 minutes. Let cool before removing the outer ring of the springform pan, about 30 minutes.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 68.8 g, Cholesterol 69.3 mg, Fat 29 g, Fiber 3.3 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 256.3 mg, Sugar 41 g
DUTCH SPECULAAS COOKIES (WITH SLIVERED ALMONDS ON TOP)
Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. I like the fact that these cookies don't just specify the vague ingredient "speculaas kruiden" (spices) but actually tell you how to make the spice mix from scratch. Each region and many local bakers within regions had their own, often highly prized and highly secret mixture of spices,and competition between then to have the most popular was fierce. These differ from my other Speculaas recipe in that they contain aniseed and ginger in the mix, and also that they do not contain ground almonds within the cookie mixture, but feature slivered almonds on the top so they are more like the giant decorative speculaas that you will find in Dutch shops from late November in the run up to Sint Nicolas on December 5th. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar together.
- Gradually add sifted dry ingredients to the creamed mixture, mixing well, until the dough forms a ball.
- Place on a floured surface and roll out very thinly until it's about 3 mm (1/8th inch) thick.
- Use cookie cutters to shape into desired forms
- Brush the tops with lightly beaten egg white.
- Decorate tops with slivered almonds.
- Bake at 190 C (375 F) for about 12 minutes or until light golden brown.
Nutrition Facts : Calories 129.3, Fat 6.7, SaturatedFat 3.3, Cholesterol 13.4, Sodium 87.2, Carbohydrate 16.3, Fiber 0.8, Sugar 8.2, Protein 1.7
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SPECULAAS TART WITH ALMOND FILLING RECIPE | BON APPéTIT
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- Sift first 6 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until blended. Beat in egg. Add flour mixture and beat until moist clumps form. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap and chill at least 2 hours. DO AHEAD Can be made 2 days ahead; keep chilled. Soften slightly before rolling.
- Blend first 8 ingredients in processor until nuts are finely chopped. Transfer to small bowl. Cover; chill at least 2 hours and up to 2 days.
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Roll out larger dough piece on lightly floured surface to 13-inch round. Transfer to pan and press gently over bottom and up sides, pressing any tears together. Spread filling in dough. Trim dough on sides to 1/2 inch above level of filling. Fold dough in over filling.
- Roll out second dough disk on lightly floured surface to 12- to 13-inch round. Using bottom of cake pan as aid, cut out 9-inch-diameter round of dough. Slide dough round onto plate and freeze 5 minutes to firm. Reserve dough scraps for cookies. Place chilled dough round on tart; press to adhere and seal edges.
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