What would the holidays be without this dutch delight, a slightly spicy shortbread cookie, traditionally served before the St. Nicholas’ feast?



My friend, Carrie, let me borrow her Springerle molds she got from House on the Hill to create these beautiful cookies.  If you’ve never gone out to their site, prepare to be amazed at the selection.  They are works of art!




adapted from House on the Hill

Note: The number of cookies really depends on the mold you pick


3/4 c. room temperature butter, unsalted

2 c. brown sugar (spooned, not packed)

1 egg

1 c. ground almonds

2 t. cinnamon

1/2 t. salt

2 t. all spice

2 t. cocoa

3 c. all-purpose flour


Cream the butter and sugar together (I used a paddle attachment with my stand mixer) and then beat in the egg.  Add the almonds, salt, spices and cocoa and beat until combined.  Lastly, add the flour and beat until a stiff dough is formed.  If too stiff, a few tablespoons of milk can be added to the dough, however, I found I didn’t need the milk.


Refrigerate the dough for 30 to 60 minutes.


Then it’s three easy steps…

1. Spray the mold with canola oil and form a ball of dough…

2. Press the dough into the mold and gently peel it out of the mold…

3. Trim edges and bake.




Bake at 350 degrees Fahrenheit on an ungreased cookie sheet for 8 to 10 minutes depending on the size of the cookie and depending on desired crispness.


Cool completely on a rack and then store in airtight containers or tins to share.





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