Speculaas - Martha Stewart Recipe

Looking for an easy Speculaas - Martha Stewart recipe? Learn how to make Speculaas - Martha Stewart using healthy ingredients.


Submitted by alwaysrosie06

Makes 55 servings



Spicy, like windmill cookies. Use a springerle or speculaas mold

Recipe Ingredients for Speculaas - Martha Stewart

2 1/2 cups all-purpose flour
1 cup flour whole wheat
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cloves
1/4 teaspoon freshly ground white pepper
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup brown sugar, firmly packed
1/3 cup water

Recipe Directions for Speculaas - Martha Stewart

  1. In a medium bowl, add flour, baking soda, salt, cinnamon, nutmeg, coriander, ginger, cloves, and white pepper. Stir well to combine.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until combined, about 2 minutes. Reduce to low speed, and beat in half of the flour mixture, scraping down the sides of the bowl as necessary.

  3. Beat in water; then add the remaining flour mixture. Continue to beat until a firm dough forms. Shape dough into a 1/2-inch-thick rectangle. Wrap dough in plastic, and chill it in the refrigerator for several hours or overnight.

  4. Preheat the oven to 350 degrees.place racks in upper and lower third of the oven. Line two or three baking sheets with parchment paper; set aside.

  5. Remove dough from the refrigerator. Dab mold all over with a small piece of dough; this provides a light buttery coating that will prevent sticking. Generously sprinkle mold with flour, tapping to remove any excess. Take a piece of dough that is roughly the same size as the mold, and press it with the palm of your hand into the mold. With a long thin knife, scrape away excess dough. Invert the mold over the baking sheet, and rap the far end of the mold against the pan, holding it at an angle to release the formed cookie. Use a paring knife to trim any excess dough. Reflour the mold, and repeat with remaining pieces of dough. Press together scraps of trimmed dough, and chill to prepare them for molding.

  6. Bake cookies until firm and golden, 15 to 20 minutes. Slide parchment paper from each baking sheet to a rack to cool. Cookies may be stored between sheets of parchment paper in an airtight container for up to 1 month.

Categories

Dessert

Nutrition Facts
Serving Size 15.4g
Amount Per Serving
Calories
61
Calories from Fat
23
% Daily Value*
Total Fat
2.6g
4%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
7mg
2%
Sodium
52mg
2%
Potassium
21mg
1%
Total Carbohydrates
8.7g
3%
Dietary Fiber
0.5g
2%
Sugars
2.6g
Protein
0.9g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • High in manganese
  • High in thiamin
  •   Bad points
  • High in saturated fat
  • High in sugar
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