Best Speculoos Cookie Crust Recipes

TRADITIONAL SPECULOOS COOKIES

Steps:

• Beat the brown sugar, butter, egg yolks, cream, vanilla and lemon zest in a stand mixer with the paddle attachment (or use an electric mixer) until it's pale and fluffy, 5-6 minutes. Add the almond/hazelnut flour and mix until combined. In a separate bowl combine the flour, baker's ammonia, salt and spices. While beating, gradually add this flour mixture to the wet mixture. (If not using a stand mixer use a wooden spoon while you can and then knead with your hands.) If the dough is too dry/crumbly add a little extra egg yolk as needed.Form the dough into a ball, wrap tightly in plastic wrap and let it rest in a cool place (NOT the fridge or it will become brittle) for at least 5 hours or overnight.
• Roll the dough out onto a lightly floured work surface to a thickness of about 4mm or just under 1/4 inch. You can simply cut them into small rectangles (like Biscoff cookies) or you can use molds, cookie stamps, a molded rolling pin or any cookie cutters of your choice to shape the speculoos (see blog post pictures for instructions on how to use molds and molded rolling pins). If using molds be sure to lightly flour them first to prevent sticking. Cut out the cookies and place them on a non-stick baking sheet. Chill the cookies for at least one hour before baking.
• Preheat the oven to 375 degrees F. Bake the speculoos on the middle rack for 10-12 minutes or until nicely browned and caramelized. Let the speculoos cool for a few minutes before transferring them to a wire rack to cool completely.Store them in an airtight container. It is best to wait at least a week before eaten them to allow the flavors to develop. Will keep in an airtight container in a cool place for several weeks. Enjoy by the speculoos by themselves or dipped in your favorite hot beverage.

SPECULOOS COOKIE CRUST

Steps:

• Preheat the oven to 350°F.
• Put the cookies in a food processor and blitz until the cookies are a uniformly sandy texture. Drizzle in the melted butter and pulse until the mixture comes together like wet sand.
• Turn the mixture out into a 9-inch tart pan with a removable bottom. Use your fingers to pack the mixture tightly into the pan, going all the way up the sides, then use your palm to flatten the bottom. Make sure the edges and the bottom are compact and of even thickness. Place the tart pan on a baking sheet to catch any butter drips that occur during baking and to provide stability as you transfer the tart shell in and out of the oven.
• Bake for 8 to 10 minutes, until the crust is no longer shiny with butter. It will continue to crisp up as it cools.
• Keep the tart shell in the pan, cool completely, and store in the fridge or freezer until ready to fill.

SPECULAAS COOKIES

Steps:

• Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
• Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
• Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
• Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.