Speculaas from Culinaria European Specialties by Michael Ditter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • laurenlangston on December 22, 2016

    My first time making speculaas. I cut into star shapes and drizzled with a (too-thin) confectioners glaze, then threw on some diced candied citrus peel. Followed weight measurements (instead of volume) when applicable except I just used a stick of butter when it called for 100g because what's an extra ten grams, right? Very tasty; I don't think these got as brown as they were supposed to, maybe because of the star shape -- I had to pull them when the edges started to brown. I look forward to trying different speculaas recipes to see what works best. No complaints about this one.

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