Speculoos Cookies
Speculoos Cookies - Traditional Christmas pastry with a special twist
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.
(Percentage of daily recommendation)
| Calorie | 65 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 33 mg | (1 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 21 mg |
Ingredients
- Ingredients
- 4 ⅕ ozs Whole wheat flour
- 4 ⅕ ozs Pastry flour (type 405)
- 1 generous pinch Baking powder
- 4 ⅕ ozs Cultured butter (room temperature)
- 2 ozs brown sugar
- 1 tsp Bourbon vanilla powder
- 4 Tbsps
- 1 pinch salt
- 1 tsp ground Cardamom
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- Nutmeg
- 2 eggs
- 1 oz Shelled pistachio (unsalted)
Kitchen utensils
Preparation steps
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.
Mix in 1 egg. Add the flour and baking powder all at once and mix until crumbly.
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.
Coarsely chop pistachios. Separate the remaining egg. Whisk the egg yolk in a cup with the remaining milk (save white for another use).
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.
Line 2 baking sheets with parchment paper and place cookies on sheets. Brush with beaten egg yolk and sprinkle with the pistachios.
Bake in preheated oven at 400°F/convection 375°F until golden brown, about 12 minutes. Cool on a wire rack before serving.
