Speculaas–A Dutch Cookie Used in Cookie Butter

This is going to be a fun week!  I have here the recipe for the Dutch cookie that is used to make cookie butter.  Cookie butter has the texture of peanut butter and is used in lots and lots of recipes online.  However, to my knowledge, the Dutch manufacturer does not make a gluten-free cookie, so the cookie butter is not gluten-free. That means we can’t use it.

Well, I for one, don’t want to miss out!  So I found a copy-cat recipe and made it with our all purpose flour.  The cookie alone was worth the effort.  It has a light amount of several spices and tastes great!  They are also beautiful and will win a place among my Christmas cookie plates that I send to neighbors.  The recipe makes it easy to make 36 perfectly beautiful cookies topped with sliced almonds.  I think you will enjoy adding this to your recipe box too.

Then tomorrow we will learn how to make cookie butter with these delicious cookies, and after that, the world of recipes using cookie butter will be ours!  Gluten-free!  Yay!

Happy gluten-free baking!

Speculaas–A Dutch Spice Cookie
  • 1½ cup Baking Free™ gluten-free All Purpose Flour (for best results weigh flour; 1½ cups=186 g)
  • ½ cup ground almonds (almond meal)
  • 1 teaspoon baking powder
  • ½ teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • ¾ cups packed light brown sugar
  • 1 large egg
  • grated zest of 1 large lemon
  • 1 cup sliced almonds
  1. In a medium bowl, whisk together the flour, ground almonds, xanthan gum, baking powder, spices and salt. Set aside.
  2. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Beat in the egg and lemon zest until well combined. Add the flour mixture a little at a time until well combined. Flatten the dough into a rectangle, wrap in plastic wrap and refrigerate for at least an hour or overnight.
  3. Preheat oven to 350 degrees F. Line 2 or 3 cookie sheets with parchment.
  4. Remove the chilled dough from the refrigerator. I cut the dough into 3 equal pieces. Refrigerate 2 while working on the first piece. Cut dough into 12 equal pieces and roll into balls. Place on prepared baking sheet about 2 inches apart. Using the bottom of a glass dipped in sugar, flatten each ball to about ½ inch thick. Top each cookie with the sliced almonds. Bake for 10-12 minutes or until lightly browned around the edges. Remove from oven and transfer to wire rack to cool. Repeat with the other 2 pieces of dough--keeping them refrigerated until you can shape the cookies. Makes 36 cookies.
These are delightful cookies as they are, but they can be used in making cookie butter also.