Dutch speculaas

Display units in Metric

¹⁄₂	cup	(1 stick) unsalted butter softened
³⁄₄	cup	brown sugar
1	teaspoon	vanilla extract
¹⁄₂	teaspoon	ground cardamom
¹⁄₂	teaspoon	ground cloves
¹⁄₂	teaspoon	ground ginger
1 ¹⁄₂	teaspoons	ground cinnamon
¹⁄₂	teaspoon	salt
1 ¹⁄₂	cups	King Arthur Unbleached All-Purpose Flour
¹⁄₂	cup	almond flour
1	teaspoon	baking powder
¹⁄₄	cup	milk
¹⁄₂		blanched almonds

In a medium bowl, cream together the butter, brown sugar and vanilla.

In a separate bowl, combine the spices, flours and baking powder. Mix well.

Add the dry ingredients to the wet ones and mix well. Add milk and mix until smooth.

Divide the dough in half and form two discs. Wrap each disc in plastic wrap and refrigerate for an hour or more.

When ready, preheat oven to 325 degrees F.

Remove one disc from the fridge and roll out to 1/8" to 1/4" thick.

Cut into shapes and press almonds on the surface.

Transfer to a cookie sheet or stone and bake for 15-18 minutes until they're dry and beginning to brown.

Let cool for 5 minutes before moving to a cooling rack.

In a medium bowl, cream together the butter, brown sugar and vanilla.
In a separate bowl, combine the spices, flours and baking powder. Mix well.
Add the dry ingredients to the wet ones and mix well. Add milk and mix until smooth.
Divide the dough in half and form two discs. Wrap each disc in plastic wrap and refrigerate for an hour or more.
When ready, preheat oven to 325 degrees F.
Remove one disc from the fridge and roll out to 1/8" to 1/4" thick.
Cut into shapes and press almonds on the surface.
Transfer to a cookie sheet or stone and bake for 15-18 minutes until they're dry and beginning to brown.
Let cool for 5 minutes before moving to a cooling rack.

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