Speculaas Cookies or Spicy Sinterklass Cakes

Recipe View 1 hrs In a large bowl, dissolve the brown sugar in milk. (2 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, cloves, cinnamon, nutmeg, ginger, baking powder, and salt. (3 minutes)

Recipe View 15 mins Gradually add the dry ingredients to the sugar and milk mixture, stirring until just combined. (5 minutes)

Recipe View Mix in 2 tablespoons of chopped almonds and candied citron. (2 minutes)

Recipe View Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (8 minutes)

Recipe View Knead the dough on a lightly floured surface until it comes together into a smooth ball. (5 minutes)

Recipe View Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight) for easier handling. (60 minutes)

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Dust a wooden speculaas mold lightly with cornstarch, or line a baking sheet with parchment paper. (10 minutes)

Recipe View If using a mold: Firmly press the dough into the mold. Run a knife around the edges to trim off excess dough. Gently lift the dough out of the mold or tap it out onto a cookie sheet. If not using a mold: Roll out the dough to desired thickness (about 1/4 inch) and use gingerbread man cutters or other cookie cutters to create shapes. (15 minutes)

Recipe View Press remaining almond slivers into the cookies to match the designs or for added decoration. (5 minutes)

Recipe View Bake for 12-15 minutes in the preheated oven, just until the edges begin to darken. If your cookies are more than 1/2 inch thick, bake at 300 degrees F (150 degrees C) for up to 30 minutes, checking frequently to prevent burning. (15 minutes)

Recipe View Cool the cookies on wire racks to crisp. (30 minutes)

Recipe View Store in an airtight container at room temperature for up to a month. The flavor will develop and improve with age.