Speculaas Spiced Springerle

Traditional to the Netherlands, Belgium, and Germany, speculaas (or speculoos) cookies and their namesake cookie butters have become increasingly popular here in the U.S. This recipe creates wonderfully crisp, almost melt-in-your-mouth cookies that are authentically flavored thanks to our own speculaas spice blend. They're especially elegant when made with a springerle cookie mold.

1 ½ cups (177g) King Arthur Unbleached All-Purpose Flour

½ cup (46g) toasted almond flour, or almond flour

¼ teaspoon baking soda

½ cup (8 tablespoons, 113g) unsalted butter, at room temperature

¾ cup (149g) granulated sugar

1 teaspoon vanilla extract

1 ½ tablespoons (11g) speculaas spice, or 3 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon clove, ⅛ teaspoon ginger, ⅛ teaspoon white pepper, ⅛ teaspoon aniseed powder, and ⅛ teaspoon cardamom

½ teaspoon salt

1 large egg

Note: Ingredients may have been altered from the original.

Directions at kingarthurflour.com

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