Speculaas–A Dutch Spice Cookie

Speculaas–A Dutch Spice Cookie


  • 1 1/2 cup Baking Free™ gluten-free All Purpose Flour (for best results weigh flour; 1 1/2 cups=186 g)
  • 1/2 cup ground almonds (almond meal)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 3/4 cups packed light brown sugar
  • 1 large egg
  • grated zest of 1 large lemon
  • 1 cup sliced almonds


These are delightful cookies as they are, but they can be used in making cookie butter also.


Step 1
In a medium bowl, whisk together the flour, ground almonds, xanthan gum, baking powder, spices and salt. Set aside.
Step 2
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Beat in the egg and lemon zest until well combined. Add the flour mixture a little at a time until well combined. Flatten the dough into a rectangle, wrap in plastic wrap and refrigerate for at least an hour or overnight.
Step 3
Preheat oven to 350 degrees F. Line 2 or 3 cookie sheets with parchment.
Step 4
Remove the chilled dough from the refrigerator. I cut the dough into 3 equal pieces. Refrigerate 2 while working on the first piece. Cut dough into 12 equal pieces and roll into balls. Place on prepared baking sheet about 2 inches apart. Using the bottom of a glass dipped in sugar, flatten each ball to about 1/2 inch thick. Top each cookie with the sliced almonds. Bake for 10-12 minutes or until lightly browned around the edges. Remove from oven and transfer to wire rack to cool. Repeat with the other 2 pieces of dough--keeping them refrigerated until you can shape the cookies. Makes 36 cookies.