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Spice cookies (Speculaas broken)

Yields 36 cookies


  • 1 tablespoon milk
  • 1/3 cup firmly package dark brown sugar
  • 3/4 stick (6 tablespoons) unsalted butter, cut into bits
  • 1 cup all-purpose flour
  • 1/4 teaspoon double-acting baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground anise seed
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 36 blanched whole almonds, toasted slightly


  1. Preheat the oven to 350º F.
  2. In a small bowl stir together well the milk and the brown sugar.
  3. In a bowl combine the butter, flour, baking powder, spices, salt, and brown sugar mixture.
  4. On a lightly floured work surface knead the dough until it is smooth. Form the dough into a 1-1/4-inch square “log” and cut it into 36 1/4-inch-thick slices.
  5. Arrange the slices 1 inch apart on lightly buttered baking sheets and center an almond on each slice, pressing it in slightly.
  6. Bake the cookies by batches in the middle of the oven for 10 to 12 minutes, or until they are golden; transfer them to racks and let them cool. The cookies will become firmer and crisper as they cool.

Hudson Valley Restaurant Week is back this April 8-21!