Spekulatius

Let's Cook

1. Step 1.

   Pulse in a food processor or whisk together in a medium bowl: 1 ½ cups (190g) all-purpose flour; ½ cup packed (115g) brown sugar; ¼ cup (25g) almond meal or flour; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves or cardamom

2. Step 2.

   Add and pulse or work into the flour with your fingers until the butter is in tiny pieces: 6 tablespoons (¾ stick or 85g) cold unsalted butter, cut into cubes

3. Step 3.

   Add and pulse just until a crumbly dough forms: 1 large egg; 2 tablespoons (30g) heavy cream

4. Step 4.

   Flatten the dough into a disc, wrap tightly, and refrigerate for 12 to 24 hours.

5. Step 5.

   Preheat the oven to 350°F.

6. Step 6.

   Roll the dough ⅛ inch thick between two pieces of parchment paper. Remove the top piece of parchment paper and stamp the dough with 2 × 4-inch floured molds or cut the dough into 2-inch squares or 2 × 4-inch rectangles if you do not have molds. If the dough becomes too sticky, freeze briefly until stiff. Slide the parchment with the cut-out cookies onto a baking sheet or cookie sheet. Separate the cookies slightly, leaving about ½ inch between them. Brush the cookies lightly with: 1 egg white, beaten

7. Step 7.

   If making cookies that are not stamped, sprinkle with: (½ cup sliced almonds)

8. Step 8.

   Bake until the cookies are dry and lightly browned, 12 to 15 minutes, rotating the sheet halfway through. Let cool on the sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.