The Smell of Memories
My kitchen smells like a hug right now. Cinnamon and cardamom are warming the air. Doesn’t that smell amazing? It takes me back. My friend Annette visited from Belgium years ago. She brought these spiced cookies. I had never tasted anything like them.
I begged her for the recipe. She wrote it on a napkin! I still laugh at that. I have tweaked it a little over the years. I added the almonds for a nice crunch. This recipe is my version of her gift. What food reminds you of a special friend?
Why We Roll and Chill
This dough needs a little rest. You roll it out into a neat rectangle. Then it chills in the fridge. This step matters. It makes the dough firm. Firm dough is easier to cut into clean shapes.
It also helps the cookies keep their shape. They won’t spread too much in the oven. You get pretty, crisp edges. Patience here makes better cookies. That’s a good lesson for baking and for life.
A Little Cookie History
These are called Speculoos. They are a tradition in Belgium and the Netherlands. Bakers often use wooden molds to stamp pictures on them. They make them for special days, like St. Nicholas Day.
Fun fact: The spices in these cookies were very precious long ago. Only special bakers could use them! I love that. It makes baking them feel like a celebration. Do you have a holiday cookie your family always makes?
Cutting and Baking Together
Use a ruler and a pastry wheel. A pizza cutter or sharp knife works too. Cutting them the same size matters. It means they will all bake evenly. No burnt little ones!
You bake them low and slow. This makes them super crisp all the way through. The smell will fill your whole house. It is the best part. Which job would you rather do: rolling the dough or cutting the cookies?
The Flavor of Warm Spices
That first bite is magic. You taste the cinnamon first. Then the gentle cardamom comes through. The clove is just a whisper in the background. It is not too strong.
The sliced almonds add a toasty flavor. They also give a wonderful crunch. These cookies are perfect with a cup of tea or milk. They are not too sweet. They are just right. I think that’s why people love them so much.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups (7½ ounces/213 grams) | |
| Ground cinnamon | 5 teaspoons | |
| Ground cardamom | 1 teaspoon | |
| Ground cloves | ¼ teaspoon | |
| Baking soda | ¼ teaspoon | |
| Baking powder | ¼ teaspoon | |
| Salt | ¼ teaspoon | |
| Turbinado sugar | ¾ cup (6 ounces/170 grams) | |
| Unsalted butter | 8 tablespoons | Cut into ½-inch pieces and chilled |
| Large egg | 1 | |
| Sliced almonds | ½ cup |
My Cozy Almond Speculoos Spice Cookies
Hello, my dear. Come sit at the table. I want to share my recipe for Almond Speculoos cookies. They are crisp, spicy, and full of cozy memories. I first tried them at a winter market years ago. Doesn’t that smell amazing? The cinnamon and cardamom will warm your whole kitchen. Let’s bake a batch together.
Ingredients
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 cup turbinado sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 large egg
- 1/2 cup sliced almonds
Instructions
Step 1: First, we mix our dry friends. Whisk the flour with all the spices in a bowl. Cinnamon, cardamom, and a little clove. It smells like a holiday hug. I still laugh at that. My grandson calls it “grandma’s magic dust.” Now, grab two big pieces of parchment paper. Draw a 10-by-12-inch rectangle on each. This is our guide. It makes rolling so much easier later.
Step 2: Let’s make the dough. Pulse the turbinado sugar in your food processor. It makes it a bit finer. Then add the cold butter pieces. Process until it looks like a uniform, crumbly mass. Next, crack in the egg. Blend until it’s smooth like a paste. Finally, add your bowl of spiced flour. Pulse just until no dry bits remain. (My hard-learned tip: Don’t over-process here! We want a crumbly dough, not a tough one.)
Step 3: Time to shape our dough. Dump the crumbles into a bowl. Gently knead it with a spatula for just ten seconds. Place it inside your drawn rectangle on the parchment. Top with the second sheet, pencil-side up. Now, roll it out to fill that rectangle. Peel back the top paper. Sprinkle sliced almonds all over the dough. Gently roll them in so they stick. Flip the whole thing over. The almonds will be on the bottom. Chill it for at least an hour and a half. Patience is a baker’s secret ingredient.
Step 4: Baking day! Heat your oven to 300 degrees. Take out your firm dough. Peel off the top parchment. Use a ruler and a fluted cutter to trim the edges. Then cut into little rectangles. I get 32 cookies from mine. Space them out on baking sheets. Bake for about 30 minutes. Switch the trays halfway through. Your house will smell incredible. Let them cool completely on the sheets. They get crisper as they cool. What’s your favorite cozy baking smell? Share below!
Cook Time: 30–32 minutes
Total Time: About 2 hours 30 minutes (plus chilling)
Yield: 32 cookies
Category: Dessert, Cookies
Three Fun Twists to Try
Once you master the classic, try a little twist. It’s how recipes become your own. Here are three ideas I love.
Orange Zest Sparkle: Add the zest of one orange to the dough. It brightens all the warm spices beautifully.
Chocolate Dip: Melt some dark chocolate. Dip half of each cooled cookie in it. Let it set on parchment. A little luxury.
Ginger Kick: Swap the cardamom for one teaspoon of ground ginger. It gives a lovely, gentle heat.
Which one would you try first? Comment below!
Serving Them Up With Style
These cookies are wonderful all on their own. But I love making a moment of it. For a simple treat, stack them on a vintage plate. They look so pretty. For dessert, crumble one over vanilla ice cream. The spice and cold cream are perfect together. You could even sandwich two cookies with a little mascarpone cheese. So good.
For drinks, I have two favorites. A hot cup of chai tea complements the spices. For a special evening, a small glass of amber rum or bourbon is lovely. It sips like a cozy fireplace. Which would you choose tonight?
Keeping Your Spice Cookies Perfect
These cookies keep wonderfully. Let them cool completely first. Store them in a tin at room temperature. They stay crisp for up to three weeks.
You can also freeze the rolled dough. Wrap it well in plastic. I once froze a log for a month. The cookies baked up just as tasty.
Batch cooking saves time for busy days. Make a double batch of dough. Roll it out between parchment sheets. You can freeze one sheet for later.
This matters because good food should be ready for you. A ready treat brings a smile on a hard day. Have you ever tried storing cookies this way? Share below!
Cookie Troubles and Easy Fixes
First, dough too crumbly? You may have over-processed it. Just knead it gently with your hands. Add a teaspoon of cold water if needed.
Second, cookies spreading too much? Your dough was likely too warm. Chilling the dough is a must. I remember skipping this step once. My cookies all ran together!
Third, spices tasting too strong? Measure them carefully. Fresh spices make a big difference. Fun fact: cardamom pods were used as perfume in ancient times!
Fixing small issues builds your cooking confidence. It also makes sure every bite is delicious. Which of these problems have you run into before?
Your Quick Cookie Questions
Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture may be slightly more sandy.
Q: Can I make the dough ahead? A: Yes! The rolled dough chills well for up to five days. This is a great weekend project.
Q: What if I don’t have turbinado sugar? A: Light brown sugar works fine. Your cookies will be a bit softer.
Q: Can I double the recipe? A: Absolutely. Just mix in two batches in your food processor.
Q: Any optional tips? A: A pinch of black pepper adds a nice warmth. Try it next time! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these spiced cookies. The smell of cinnamon fills your home with joy. It is one of life’s simple pleasures.
I would love to hear about your baking adventure. Your stories make my day. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Almond Speculoos Spice Cookies
Description
Belgian Spice Cookies (Speculoos) with Almonds
Ingredients
Instructions
- Whisk flour, cinnamon, cardamom, cloves, baking soda, baking powder, and salt together in bowl. Using pencil and ruler, draw 10 by 12-inch rectangle in center of each of 2 large sheets of parchment paper, crisscrossing lines at corners. (Use crisscrosses to help line up top and bottom sheets as dough is rolled.)
- Process sugar in food processor for 30 seconds (some grains will be smaller than granulated sugar; others will be larger). Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of bowl as needed. Add egg and process until smooth and paste-like, about 10 seconds, scraping down sides of bowl as needed. Add flour mixture and process until no dry flour remains but mixture remains crumbly, about 30 seconds, scraping down sides of bowl as needed.
- Transfer dough to bowl and knead gently with spatula until uniform and smooth, about 10 seconds. Place 1 piece of parchment on counter with pencil side facing down (you should be able to see rectangle through paper). Place dough in center of marked rectangle and press into 6 by 9-inch rectangle. Place second sheet of parchment over dough, with pencil side facing up, so dough is in center of marked rectangle. Using pencil marks as guide, use rolling pin and bench scraper to shape dough into 10 by 12-inch rectangle of even thickness. Gently peel off top layer of parchment. Sprinkle almonds evenly over surface of dough. Using rolling pin, gently press almonds into dough. Return parchment to dough. Flip dough so almonds face down and transfer dough with parchment to rimmed baking sheet. Refrigerate until dough is firm, at least 1½ hours (or freeze for 30 minutes). (Rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.)
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 rimless baking sheets with parchment. Transfer chilled dough to counter. Gently peel off top layer of parchment from dough. Using fluted pastry wheel (or sharp knife or pizza cutter) and ruler, trim off rounded edges of dough that extend over marked edges of 10 by 12-inch rectangle. Cut dough lengthwise into 8 equal strips about 1¼ inches wide. Cut each strip crosswise into 4 equal pieces about 3 inches long. Transfer cookies to prepared sheets, spacing them at least ½ inch apart. Bake until cookies are lightly and evenly browned, 30 to 32 minutes, switching and rotating sheets halfway through baking. Let cookies cool completely on sheets, about 20 minutes. (Cookies can be stored at room temperature for up to 3 weeks.)
Notes
- Nutritional information is estimated per cookie. For best results, ensure butter is well chilled before processing.