Speculoos (Windmill Cookies) Recipe
This easy recipe makes traditional spiced speculoos, a Christmas favorite. You might know them as windmill cookies.
- Serves: 24 persons
- 1 ¾cups self-rising flour
- ½cup sugar (donkerbruine basterdsuiker, see tips below, or pure raw cane sugar demerara )
- 7tablespoons butter, room temperature
- 2to 3 tablespoons milk
- 3teaspoons pumpkin pie spice or speculaaskruiden
- ½teaspoon baking soda
- ½orange, zested and finely grated
- 2tablespoons all-purpose flour (or enough to dust the work surface)
- 1large room temperature egg white, beaten
- Brown sugar (for sprinkling)
- Flaked almonds (for sprinkling)
Step 1Gather the ingredients.
Step 2In a large bowl, mix together the flour, raw cane sugar, butter, milk, spice, baking soda, and zest with your hands or a stand mixer fitted with the paddle attachment. The dough is ready when you can shape it into a ball without it sticking to your hands.
Step 3Cover the dough ball with plastic wrap and set aside at room temperature for an hour so the spices can work their magic.
Step 4Meanwhile, heat the oven to 347 F / 175 C. Grease one or more cookie sheet pans or line them with parchment paper.
Step 5Lightly flour your work surface and roll 1/4-inch thick.
Step 6Using a cookie cutter or speculaasplank, cut the dough and place the shapes on the prepared sheet pan(s).
Step 7Brush the cookies with egg white and sprinkle brown sugar and flaked almonds on top.
Step 8Bake 10 to 25 minutes, depending on the size and thickness of the cookies, or until the almonds are caramelizing and the cookies are turning a slightly darker shade of brown.
Step 9Remove from the oven and allow to cool a few minutes on the pan(s) and then transfer to a rack to cool completely.