Belgian Spice Cookies (Speculoos)

I am mildly obsessed with Biscoff cookies. They are my absolute favorite store-bought cookies (Trader Joe’s Maple Leaf Cookies are a close second…) When my friend shared this version from America’s Test Kitchen, I knew that I had to include them in my Christmas cookie assortment this year. I doubled the recipe. ūüėČ

This recipe was adapted from America’s Test Kitchen via¬†wskg.org.¬† I rolled out the dough and placed it in the refrigerator overnight. I also froze the cut dough prior to baking to help it maintain its cut shape. I weighed the flour and sugar and used freshly ground spices.

These cookies have the ultimate crispy texture. My husband thought that they had more cardamom than the store-bought version, possibly because I used freshly ground cardamom, but I thought that they were perfect. ūüôā Yum!

Yield: 32 cookies

  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 5 teaspoons ground cinnamon
  • 1 teaspoon freshly ground cardamom
  • 1/4 teaspoon freshly ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 3/4 cup (6 ounces) turbinado sugar (see note)
  • 8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
  • 1 large egg
  1. Separately, grind cloves and cardamom in a spice grinder.
  2. Whisk flour, cinnamon, cardamom, cloves, baking soda, baking powder, and salt together in bowl.
  3. Using pencil and ruler, draw 10 by 12-inch rectangle in center of each of 2 large sheets of parchment paper, crisscrossing lines at corners. (Use crisscrosses to help line up top and bottom sheets as dough is rolled.)
  4. Process sugar in food processor for 30 seconds (some grains will be smaller than granulated sugar; others will be larger).
  5. Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of bowl as needed.
  6. Add egg and process until smooth and paste-like, about 10 seconds, scraping down sides of bowl as needed.
  7. Add flour mixture and process until no dry flour remains but mixture remains crumbly, about 30 seconds, scraping down sides of bowl as needed.
  8. Transfer dough to bowl and knead gently with spatula until uniform and smooth, about 10 seconds.
  9. Place 1 piece of parchment on counter with pencil side facing down (you should be able to see rectangle through paper).
  10. Place dough in center of marked rectangle and press into 6 by 9-inch rectangle. Place second sheet of parchment over dough, with pencil side facing up, so dough is in center of marked rectangle. Using pencil marks as guide, use rolling pin and bench scraper to shape dough into 10 by 12-inch rectangle of even thickness, about 1/4 to 1/8-inch thick. (If the dough spreads beyond the rectangle, trim it and use the scraps to fill in the corners; then, replace the parchment and continue to roll.)
  11. Transfer dough with parchment to rimmed baking sheet.
  12. Wrap in plastic wrap and refrigerate until dough is firm, at least 1 1/2 hours (or freeze for 30 minutes). (Rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.)(I refrigerated it overnight.)
  13. Adjust oven racks to upper-middle and lower‚ÄĎmiddle positions and heat oven to 300 degrees, preferably on convection.
  14. Line 2 rimless baking sheets with parchment. Transfer chilled dough to counter. Gently peel off top layer of parchment from dough.
  15. Using fluted pastry wheel (or sharp knife or pizza cutter) and ruler, trim off rounded edges of dough that extend over marked edges of 10 by 12-inch rectangle.
  16. Cut dough lengthwise into 8 equal strips about 1¬ľ inches wide. Cut each strip crosswise into 4 equal pieces about 3 inches long.
  17. Freeze cut dough until firm, about 5 to 10 minutes.
  18. Transfer cookies to prepared sheets, spacing them at least 1/2 inch apart.
  19. Bake until cookies are lightly and evenly browned, 30 to 32 minutes, switching and rotating sheets halfway through baking.
  20. Let cookies cool completely on sheets, about 20 minutes. Cookies can be stored at room temperature for up to 3 weeks.

Note: If you can’t find Sugar in the Raw, use 3/4 cup plus 2 tablespoons (6 ounces) of packed light brown sugar and skip the sugar grinding step.

* Do not use cookie molds or an embossed rolling pin for the speculoos; they will not hold decorations.*

Swedish Spice Cookies (Muskotsnittar)

These buttery spice cookies may be the closest I’ve come to replicating my favorite Biscoff cookies. They were especially wonderful warm. Known as¬†Muskotsnittar in Sweden, or nutmeg slices, they are also very easy to make. Freshly ground nutmeg is essential.

This recipe was adapted from Martha Stewart, via Martha Bakes on PBS. I weighed the flour, refrigerated the dough, modified the baking time, and trimmed the edges after baking. Yum.

Yield: Makes about 48 cookies

Cauliflower Tagine

This dish was the perfect way to celebrate my beautiful CSA cauliflower. Although the base of this tagine was a bit spicy, the cauliflower and cheesy breadcrumb topping offset the spiciness and created a perfect balance. Because I didn’t have the Tunisian spice blend, Tabil, on hand, I was able to create the spice blend myself. The spiciness in the final dish could be easily modified by adjusting the amount of red pepper flakes in the spice blend.

The tagine recipe was adapted from Food and Wine, contributed by Nancy Harmon Jenkins. I reduced the amount of olive oil to lighten the recipe. I also included a leek as well as green and yellow bell peppers from my CSA share. The spice blend recipe was adapted from Epicurious.com. It was a full-flavored and fabulous vegetarian casserole.

For the Tabil Spice Blend:

Yield: about 3 tablespoons

  • 1 1/2 T coriander seeds
  • 2 1/4 tsp cumin seeds
  • 1/2 T caraway seeds
  • 1 1/2 tsp crushed red pepper flakes
  1. Finely grind all ingredients in a spice mill.

Note: The remaining spice blend can be reserved in an airtight container at room temperature.

For the Tagine:
Yield: Serves 6

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German Lebkuchen

I love having at least one spice cookie in my Christmas cookie assortment. This year, I selected Lebkuchen¬†because I know my mom is a fan of them. I only made one batch- what a mistake! I should have¬†doubled it (at least)… Next time. ūüėČ

This recipe is from Hannah of the beautiful blog Domestic Gothess. I glazed the finished cookies and omitted dipping them in chocolate. I weighed the dry ingredients and freshly ground the spices in the dough. They were wonderful!

For the Lebkuchen:

  • 150 g (1/2 + 1/3 cup) dark brown soft sugar
  • 150 g (5.3oz) runny honey
  • 50 g (4 T, ¬†1/4 cup) unsalted butter, softened
  • finely grated zest of 1 naval orange
  • 300 g (2 1/2 cups) all-purpose¬†flour
  • 150 g (1 1/4 cups) ground almonds
  • 1 T cocoa powder
  • 2 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground allspice
  • 1/4 tsp freshly ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp coarse salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 large¬†eggs

For the Glaze:

  • 150 g (1 1/2 cups) Confectioners’¬†sugar, sifted
  • 2 T water

  1. Put the sugar, honey, butter and orange zest in a large bowl and beat with an electric mixer until smooth, about 2 minutes.
  2. In a separate bowl sift together the flour, ground almonds, cocoa powder, spices, salt, baking powder and baking soda; set aside.
  3. Beat the eggs into the sugar mixture one at a time, mixing well after each addition.
  4. In two or three additions, mix in the flour mixture until well combined.
  5. Cover the bowl with plastic wrap and place in the fridge for at least half an hour or (ideally) up to overnight.
  6. To Bake: Preheat the oven to 180C/350F/gas mark 4 (on convection) and line three baking sheets with parchment paper.
  7. Scoop out portions of the dough using a large cookie scoop (1 1/2″ in diameter) or measuring spoon (about 1 1/2 tbsp at a time), and roll between slightly damp hands into smooth balls.
  8. Place them well spaced apart on the baking sheets and flatten them slightly with your fingers.
  9. Bake for about 12 to 15 minutes until firm and lightly browned and a toothpick inserted into the centre comes out clean.
  10. Transfer the Lebkuchen to a wire rack and leave to cool completely.
  11. To Make the Glaze: Place the confectioners’¬†sugar in a small bowl and gradually mix in enough of the water to form a slightly runny icing – not too wet though or it will all run off. Place a wire rack on a baking sheet.
  12. Dip the tops of the Lebkuchen in the glaze, allow the excess to drip off then place them right-side up on the wire rack to set.
  13. Once set, store in an airtight container. The cookies improve over time. An apple placed in the container may keep them more fresh.

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