Speculaas, also spelled speculoos, are traditional spiced cookies closely associated with The Netherlands and Belgium, known for their crisp texture, caramel-like flavor, and warm blend of spices such as cinnamon, cloves, nutmeg, and ginger. Their origins date to the Middle Ages when imported spices were rare and expensive, making speculaas a special treat baked for feast days—especially St. Nicholas Day on December 5–6. Over time, Dutch and Flemish bakers began pressing the dough into carved wooden molds depicting saints, animals, and everyday scenes, giving the cookies their characteristic intricate designs. Speculaas became more widely accessible in the 17th century during the Dutch Golden Age when expanding trade made spices more affordable. Today, they remain an iconic part of Dutch and Belgian holiday traditions, enjoyed with coffee or hot chocolate and celebrated for their historical ties to European spice culture.
Recipe Servings: 14
+ 1 hour resting
Ingredients
- 1½ cups (180 g) all-purpose flour
- ½ cup (60 g) ground almonds
- 1 tsp (5 g) baking powder
- ¼ tsp (1.5 g) salt
- 1 tsp (2.6 g) ground cinnamon
- ¼ tsp (0.5 g) ground ginger
- ¼ tsp (0.5 g) nutmeg
- ¼ tsp (0.5 g) ground cloves
- ½ tsp (2.5 g) lemon zest
- ½ cup (112 g) unsalted butter, at room temperature
- ¾ cup (165 g) light brown sugar, firmly packed
- 1 large egg, at room temperature
- 28 whole almonds or slivered almonds
Directions
- Whisk together flour, ground almonds, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and lemon zest in a small bowl.
- Beat together butter and brown sugar in a large bowl until light and fluffy.
- Beat in egg.
- Add flour mixture and beat until thoroughly combined.
- Cover dough and chill it in the refrigerator for at least 60 minutes or overnight.
- Preheat oven to 350°F (177°C) and line two baking sheets with parchment.
- Form dough into 1-inch (2.5-cm) balls and place them on the prepared baking sheets spaced about 2 inches (5 cm) apart.
- Flatten each dough ball into a 2-inch (5-cm) round about ¼ inch (0.6 cm) thick and place an almond in the center of each or sprinkle with slivered almonds.
- Bake cookies on the middle rack for about 10 minutes, until they are lightly browned around the edges.
- Remove cookies from the oven and let them cool on a wire rack before serving or storing.
Notes
- If using a speculaas mold, press dough into the floured mold, flatten it, and then tap to release the cookie.
Recipe introduction and directions © Copyright 2016-2025 World Trade Press. All rights reserved.