Speculaas biscuits from Sweet (page 37) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • Eat Your Books

    Can substitute brandy for dark rum.

  • elysedc on June 16, 2022

    Agree with reducing the baking time - these can get too crispy if you're not careful. These have become a holiday tradition and are worth the trouble of putting together the spice mix. Didn't count, but makes a LOT of cookies. Not too sweet, though, so they'll go fast. Great with a cup of tea. I didn't have a circle cutter so used a light bulb shape, then used the almond flakes to make them into pinecones

  • Astrid5555 on November 29, 2018

    Lovely cookie for a Christmas cookie platter. The dough comes together quickly in a standmixer and is easy to work with. I rolled it out between two pieces of parchment paper. I expected the spice mix to be more pronounced, so next time I would add more of it. Made only 2/3 of the dough (ran out of dark brown sugar) and used a 5cm cookie cutter, which resulted in 80 cookies. Reduced the baking time to 9 minutes.

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