Speculoos are crispy spiced cookies and are my choice for this week's French Fridays with Dorie. The dough of these delightful cookies is super easy to put together and after chilling a few hours they are easily rolled out and put into the oven.
I followed Dorie's recipe exactly because I wanted to taste the cookies as she had baked them. These cookies have both white and brown sugar and also cinnamon, ginger and cloves. They bake to a lovely golden brown color. Once the cookies were out of the oven and cooled I followed Dorie's Bonne Idéeand made some into sandwich cookies with nutella. I then added my own Bonne Idée by sprinkling them with confectioner's sugar. The nutella, along with the cinnamon, cloves, and ginger are perfect together. But they are just as good plain.
We really love the taste of these cookies. Because there is more cinnamon than ginger and cloves, you can taste each distinctive spice. I am taking some for a treat to enjoy during a working lunch at work. I think everyone will enjoy them. I will definitely be making more to share with family and friends and I also think they are cookies Santa will love.
This month we each are again choosing the order of the recipes, so go check out what some of the other members are doing for French Fridays with Dorie.
You can find this recipe in Dorie Greenspan's book, Around my French Table, pp. 406-7.
Next French Friday: Probably the Leek and Potato Soup.
They almost look like gingerbread cookies.. I'll have to get the recipe for these. I like the way they hold their shape after baking.
ReplyDeleteI can't wait to bake these! I love spice cookies and yours look perfect. I've seen recipes for speculaas in several different places (Martha Stewart magazine, and in the Baked Explorations cookbook) and I want to try them all to see what the differences are.
ReplyDeleteOh, your cookies look darling! Aren't these great? I made them also and can't stop eating them. Beautiful photos by the way.
ReplyDeleteOh my, these do look yummy! I love your idea of dusting some icing sugar onto them. I'm hoping to add these to my list of Christmas baking treats this year, as well.
ReplyDeleteCheers,
Karla
Love the shapes! I was too nervous to try anything but a circle. They look delicious and very festive.
ReplyDeleteYour cookies look good enough to eat!!! :) Looking forward to giving these a try, but I've always had problems with rolled and cut cookies...we'll see!
ReplyDeleteLooking forward to trying these. It's nice to have other's examples to reference. They look lovely.
ReplyDeleteI was hesitant but now I am looking forward to trying these. If for no other reason that it gives me cover to buy more Nutella!
ReplyDeleteTrevor Sis. Boom.
Beautiful! The powdered sugar adds something special and is very pretty. Can't wait to make these with my kiddies!
ReplyDeleteYour description's making me hungry!! I just had lunch and could use these as my dessert! :) Can't wait to make them... my favorite cookie is very similar!
ReplyDeleteWhat wonderful vintage-looking cookies. Love the cutter! A great way to bring gingerbread into the holiday! Actually, can't wait to make these! They look beautiful!
ReplyDeleteI made these first for December as well and filled two thinner cookies with Nutella! I like your confectioner's sugar dusting!
ReplyDeleteI am envisioning these cookies pairing wonderfully with tea. I want my kitchen to smell of ginger and cinnamon, even if there are palm trees outside and the skies are technicolor blue.
ReplyDeleteYour speculoos look great - easy enough to bake with pre-teens? I hope:)
Wow...I can almost taste your cookies...at least I want to! They are beautiful. I enjoyed your post and hope mine will turn out as well...they look perfect.
ReplyDeleteI love the filled, sugar-sprinkled stars!
ReplyDeleteLove the idea of using the powdered sugar. I sandwiched these with chocolate.
ReplyDeleteLovely post! I'm looking forward to making these now! Thanks!
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