EatSmarter exclusive recipe

Speculoos Cookieswith Pistachios

Speculoos Cookies - Speculoos Cookies - Traditional Christmas pastry with a special twist
Speculoos Cookies - Traditional Christmas pastry with a special twist

(0)

Calories:65 kcal
Difficulty:easy
Preparation:75 min
Ready in:135 min
Low-sugar
Vegetarian
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories65 kcal(3%)
Protein1 g(2%)
Fat3 g(4%)
Carbohydrates7 g(3%)
Added Sugar2 g(2%)
Roughage1 g(3%)

Recipe development: EAT SMARTER

Ingredients

For pieces

120 gramsWhole-wheat flour
120 gramsPastry flour (type 405)
1 generous pinchBaking powder
120 gramsCultured butter (room temperature)
60 gramsbrown Cane sugar
1 small packageBourbon-vanilla sugar
4 tablespoonsMilk (low-fat)
1 pinchSalt
1 teaspoonground Cardamom
1 teaspoonground Cinnamon
½ teaspoonsground Cloves
Nutmeg
2Egg
1 heaping tablespoonShelled pistachio (20 grams, unsalted)
Advertisement
Advertisement
Related recipes

Kitchen Utensils

1 Kitchen scale, 1 Bowl, 1 Wooden spoon, 1 Mixing bowl, 1 Hand mixer, 1 Tablespoon, 1 Teaspoon, 1 Nutmeg grater, 1 Plastic wrap, 1 Cutting board, 1 Large knife, 1 Cup, 1 Fork, 1 Rolling pin, 1 Parchment paper, 1 Cookie cutter, 2 Baking sheets, 1 Pastry brush, 1 Wire rack

Directions

Display mode:
1 Mix both types of flour and baking powder in a bowl. Cream butter until smooth in a mixing bowl with the whisk attachments of a hand mixer at medium speed. Add sugar, vanilla sugar, 2 tablespoons milk, salt, cardamom, cinnamon and cloves. Grate in about ½ teaspoon nutmeg and mix quickly to combine.
2 Mix in 1 egg. Add the flour and baking powder all at once and mix until crumbly.
3 Working quickly, knead with your hands into a smooth dough and shape into a ball. Flatten into a disc and wrap in plastic wrap. Place in the refrigerator for at least 1 hour.
4 Coarsely chop pistachios. Separate the remaining egg. Whisk the egg yolk in a cup with the remaining milk (save white for another use).
5 Roll out the dough 4-5 mm (approximately 1/4-inch) thick on a floured work surface. Cut dough with a 3–4 cm (approximately 1 1/2-inch) round cookie cutter. Knead the scraps, roll out again, and cut out remaining dough.   
6 Line 2 baking sheets with parchment paper and place cookies on sheets. Brush with beaten egg yolk and sprinkle with the pistachios.
7 Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 375°F) until golden brown, about 12 minutes. Cool on a wire rack before serving.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags