A flavor of Belgium – Spéculoos with almonds and cinnamon essential oil
Un goût de Belgique – Spéculoos aux amandes et huile essentielle de cannelle
Belgium is a tiny country, but it sure does how to make cookies. I grew up with spéculoos, probably because I lived close to the Belgium border.
My friend Laurent who is Parisian never heard of Spéculoos. So that’s why I came up to that conclusion. Actually The Netherlands and Germany do have their version of Spéculoos, and Northern France too. It’s a crunchy cookie with spices, and quite a substantial amount of cinnamon.
I did not bake those cookies for myself since I am not a huge fan of cinnamon but for one of my friend Mike. I thought Mike being American, he must like cinnamon. Usually spéculoos are thinner and have animal or rectangular shapes, I played a bit with it and made them round and thicker.
The particularity of theses spéculoos is the cinnamon essential oil that I added. I bought a book called “cuisiner aux huiles essentielles” (Cooking with essential oils” from Valerie Cupillard) which is quite an innovative cuisine.
Essential oils don’t only have to be used in baths, perfumes, massages, etc…if you only use a few drops they can also used in cooking. It gives a complete new dimension to your vegetarian dishes. Cooking with essential oils are a true olfactory discovery linked to the pleasure of your palate. Essential oils are very concentrate and a few drops are sufficient.
There are some strict rules to follow when cooking with essential oils. They always have to be diluted in a oily or syrupy mixture, and never be ingested pure.
Those cookies are delightful with a cup of coffee or hot chocolate, or can even be used as a base for various desserts, such as on crumbles, verrines, crusts, etc…their use is infinite and their flavor exquisite. It’s truly very versatile cookie with lots of personality.
Ingredients for about 15-20 spéculoos
- 8.8 oz (or 250 g) flour
- 4.4 oz (or 125 g) brown sugar
- 1 egg
- 1 tsp four spices
- 3-4 drops of cinnamon essential oil
- 1 tsp baking powder
- 3.52 oz (or 100 g) butter
- 1.76 oz (or 50 g) almonds, ground
- 1 pinch salt
In a mixing container, blend flour, sugar, ground almonds, baking powder and spice powders. Melt butter, and beat egg. Add drops of cinnamon essential oil to the butter, then mix butter and egg to the flour-spices mixture. Add salt. Mix all ingredients well, you will obtain a soft dough. Form cylinders with dough of about 2 inches diameter. Wrap in plastic film and place in refrigerator overnight. The day after, remove from refrigerator and cut in small disks, about 5 mm. If you like them thicker cut them to 1 cm.
Place on a cookie sheet and cook in a pre-heated oven at 350F for about 15 minutes. Do not over cook or the spéculoos will become too hard.
This entry was posted by silvia on October 31, 2011 at 4:56 am, and is filed under Desserts. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Hi Silvia darling, hope you’re all well. Yeah, it;s been a long time. Isn’t it? I was a little surprise actually seeing you posting something with cinnamon cause you’re never a big fan of cinnamon. haha….. Btw, these look really good. However, hope to hear from you sometime. Do write to me, OK!
p/s how’s your dog?
J’ai aussi fait des spéculoos la semaine dernière. Je me suis personnellement attardée à la recette de Christophe Felder, j’ai bien aimé. J’adore ces biscuits, ils sont parfaits. J’aime beaucoup ta version!
I have never baked spéculoos yet. I will try, they look yummy with all the spices.
I want to try these ASAP. I’ve never baked them either but I love cinnamon and spices. Thank you for sharing, sweet friend! I hope you are having a Happy Halloween. Thank you for making mine a bit sweeter (now I just need to get some candy!) Much love from Austin.
How fabulous! I absolutely love speculoos. I’ve visited Belgium two times (my third coming up this January) and each time my husband and I bring home a big box from the grocery store and try to make it last as long as possible. I tried making them once myself from a Belgian cookbook I have, but I look forward to giving your recipe a whirl. I will add that the flavor is catching on here in the U.S., in NY there is a Wafel truck making traditional Liege waffles and they top it with speculoos spread. Everyone loves it.
I love Spekulatius, which is a German speculoos involving cookie, but these look absolutely wonderful as well. Great recipe! I wish speculoos were easier to come by over here in the States, though.
Oh, I am absolutely crazy about cinnamon! These look sooooo good! It looks like there are slivered almonds in your cookies…did you also add slivered almonds to the batter? Love nuts in my cookies, so just curious. Thanks for a great recipe!
I lived near Trier Germany for four years and fell in love with these cookies. Where I live, I can only get them around the holidays but now I can make my own year round, thanks.
Please tell us what is in “four spices.” Oh, I bet you mean “quattre epices.” For anyone who doesn’t know, that is ginger, nutmeg, white pepper and cloves — is that right? I can’t spell in French or speak it, so I may have spelled something wrong …
Speculoos look like the cookies which are very popular in Japan! We love European food. Thank-you for this recipe!
Peut on trouver des speculoos ici aux USA??? Peut on remplacer lhuile essentielle de cannelle par de la cannelle en poudre??