Speculaas spices are a delightful blend of warm spices inspired by the classic Dutch cookie that includes: cinnamon, coriander, nutmeg, cloves, ginger, and cardamom.

• 1 1/2 cups flour
• 2 1/2 tsp baking powder
• 1/2 cups butter (room temp)
• 2/3 cups brown sugar
• 1 1/2 tbsp speculaas spices
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 - 2 tbsp water as needed

Preheat the oven to 325ºF or 140ºC

Add butter to a bowl or stand mixer and mix until creamed

Add the remaining ingredients and knead into a cohesive dough.

Add 1-2 tablespoons of water as needed.

Cookie Format options:
1. Press dough into a wooden speculaas mold that has been well floured. Cut off excess dough, remove from mold and place on a lined baking sheet. Cookies should be a 1/4 inch thick. Repeat until all dough is used. Bake for 30-35 min until lightly browned.

2. Roll out dough until 1/4 inch thick. Cut into 2x3.5 inch rectangles and place on a lined baking sheet. Bake for 30-35 min until lightly browned.

3. Roll out dough into a large rectangle about 1/2 inch thick. Place the large dough sheet on a lined baking sheet. Bake for 40-50 min until lightly browned. After the speculaas sheet has cooled, break into pieces.

Or for ANOTHER option: fill your speculaas with almond paste (recipe below), and bake for 40-45 min at 350ºF

  

Almond paste is a beloved filling for pastries and chocolate! It's cousin- marzipan- is ground finer and has more sugar.

• 2 cups whole almonds, skinned and blanched (250g)
• 1 1/4 cups sugar (250g)
• 1 egg
• 1/2 tsp almond extract
• 1 tsp lemon juice
• zest from 1/2 lemon

Add almonds, sugar and lemon zest to a food processor. Pulse until it becomes a sandy texture.

Add egg and almond extract and pulse until it comes together.

Wrap in plastic wrap and cool in fridge for 30 min or up to 3 days. Freezes well.

 

Use that almond paste in an "Amandelstaaf"

cook time 20-30 min | makes 2 logs (8 servings each)

 

• 400g almond paste
• 1 sheet puff pastry, thawed
• 3 tbsp honey
• 2 tbsp water (divided)
• 1 egg (for wash)
• dusting of flour

Preheat oven to 400ºF (200ºC)

Split almond filling in half and roll into 2 logs, 25cm (10 inch) each. set aside.

Using a rolling pin on a lightly floured sheet of puff pastry, roll out until 25x30 cm (10x12 inches).

Cut the sheet of puff pastry in half creating 2 equal pieces of 12.5x30 cm (5x12 inches) and place 1 log of almond past into each sheet.

Wet edges of the puff pastry with water and wrap the puff pastry around the almond paste taking care to seal all edges. 

Place on a lined baking sheet and brush with an egg wash (mix 1 egg with 1 tsp water).

Bake for 20-30 minutes, until golden.

Mix honey with 1 tbsp hot water and brush onto the almond staff. Allow pastry to cool completely and serve!

 

 

Topic: Boozy Treats

  

From chocolatey rum balls to creamy advokaat, these treats will help you relax!
We have alcohol-free options as well!

 

Try our no-bake rum balls!

makes 25-30 

 

• 300g cookie crumbs (coffee wafers, speculaas, oreo, you pick!)
• 1 cup semi sweet chocolate chips
• 1/4 cup light corn syrup
• 3/4 cup rum (or water and rum extract for non-alcoholic)
• 1 cup powdered sugar
• Toppings of choice (chocolate sprinkles, coconut, powdered sugar)

Combine chocolate chips and corn syrup in a heatproof bowl and microwave until melted.

Pour chocolate mixture into a bowl of cookie crumbs, rum, and powdered sugar. Mix until combined

Chill for 10 min until firmer but not hard.

Shape into 1 inch balls and coat with your toppings of choice.

Store in the freezer, and thaw for 5 min before serving.

 

try the Dutch boozey custard: Advokaat

sip it | scoop it | or serve it over ice cream

 

•  8 egg yolks
• 1 packet vanilla sugar
• 1/2 cup sugar
• 1 cup brandy 
• 1/8 tsp salt

Create a double boiler by placing 2 inches of boiling water in a large saucepan and placing a large heatproof bowl on top (do not let the bowl touch the water)

Place all ingredients in the bowl and whisk until thickened. About 8 minutes or until it reaches 130ºF.

Chill for at least 3 hours, or up to 2 weeks.

Serve with whipped cream or over ice cream

 

Topic: Oliebollen

  

 

These Dutch fritters are a tradition for every New Years celebration!

 

Make the Oliebollen your way!

rise time 1 hour | cook time 30 min | makes 20

 

Proof the yeast

• 1/2 cup warm water
• 1 tsp sugar
• 4 tsp yeast

Dough

• 1/4 cup sugar
• 1 tsp salt
• 4 cups flour
• 2 large eggs
• 2 cups warm milk
• 2 small appled (peeled and cubed small)
• 3/4 cup chopped cranberries (fresh or frozen)

Combine ingredients for the yeast mixture and set aside.

In a large bowl combine flour, sugar, salt and create a well in the middle.

Add eggs into the middle and splashes of milk and mix, incorporating the milk slowly until fully combined.

Add apples and cranberries and mix.

Cover with a kitchen towel and place in a warm area for 1 hour or until mixture has doubled in size.

Heat a large pot of oil to 350F

Use a 1/4 cup scoop or spoon to portion batter and drop dough into oil.

Fry between 4-6 at a time flipping occasionally for 2-4 minutes until browned.

Place on a paper towel lined plate and serve with powdered sugar!

 

Oliebollen cheat: We also sell the mixes! Just add water!

Click here to see our selection

 

Note: oliebollen mixes are a seasonal item

 

That concludes the recipes from this series and we didn't even touch on many of the topics that were covered on social media.

Go check out Facebook and Instagram for history, facts and more about: chocolate letters, Gouda, krokets, wooden shoes, boerenbont dishware, cheese slicer types and other Dutch traditional treats!!

 

What do you want to us to post about next? Let us know below!