EatSmarter exclusive recipe

Speculoos Cookies

with Pistachios
3.8
Average: 3.8 (5 votes)
(5 votes)
Speculoos Cookies

Speculoos Cookies - Traditional Christmas pastry with a special twist

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
65
calories
Calories

Healthy, because

Even smarter

Nutritional values

We have modernized the classic short pastry and made it slimmer. However, the taste is not spared, thanks to the typical Christmas spices!

The fine aroma of this cookie develops best if you keep them in well-closed containers for 1-2 weeks and separate the individual layers with parchment paper.

1 piece contains
(Percentage of daily recommendation)
Calorie65 kcal(3 %)
Protein1 g(1 %)
Fat3 g(3 %)
Carbohydrates7 g(5 %)
Sugar added2 g(8 %)
Roughage0.5 g(2 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.5 mg(4 %)
Vitamin B₆0 mg(0 %)
Folate5 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium33 mg(1 %)
Calcium6 mg(1 %)
Magnesium7 mg(2 %)
Iron0.3 mg(2 %)
Iodine1 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids1.7 g
Uric acid5 mg
Cholesterol21 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
100
Ingredients
4 ⅕ ounces Whole wheat flour
4 ⅕ ounces Pastry flour (type 405)
1 generous pinch Baking powder
4 ⅕ ounces Cultured butter (room temperature)
2 ounces brown sugar
1 teaspoon Bourbon vanilla powder
4 tablespoons
1 pinch salt
1 teaspoon ground Cardamom
1 teaspoon ground cinnamon
½ teaspoon ground cloves
Nutmeg
2 eggs
1 ounce Shelled pistachio (unsalted)
How healthy are the main ingredients?
Whole wheat floursaltcinnamonclovesNutmegegg
Preparation

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 (3-4 cm in diameter, with a slightly wavy edge), 2 Baking sheets, 1 Pastry brush, 1 Wire rack

Preparation steps

1.
Speculoos Cookies preparation step 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.
Speculoos Cookies preparation step 2

Mix in 1 egg. Add the flour and baking powder all at once and mix until crumbly.

3.
Speculoos Cookies preparation step 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.
Speculoos Cookies preparation step 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.
Speculoos Cookies preparation step 5

Roll out the dough approximately 1/4-inch thick on a floured work surface. Cut dough with a 1 1/2-inch round cookie cutter. Knead the scraps, roll out again, and cut out remaining dough.   

6.
Speculoos Cookies preparation step 6

Line 2 baking sheets with parchment paper and place cookies on sheets. Brush with beaten egg yolk and sprinkle with the pistachios.

7.
Speculoos Cookies preparation step 7

Bake in preheated oven at 400°F/convection 375°F until golden brown, about 12 minutes. Cool on a wire rack before serving.