Pastry chef Robert Differ makes a mean cookie. This recipe for his Speculoos—like a gingersnap, but not as spicy—is a surefire holiday hit. Says Differ, “The subtle nuttiness that is added from the almond flour enhances this recipe perfectly! When these are baking in the pastry shop, people come from all over the kitchen and beyond to ask what we’ve got in the oven.”
- 2/3 cup unsalted butter
- 1 cup brown sugar
- 1 1/3 cup flour
- 1/3 cup almond flour
- 1 tablespoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 cup whole milk
- Preheat oven to 325 degrees.
- In a large mixing bowl, combine the butter and brown sugar and cream together with a paddle.
- Scrape bowl, then sift all the dry ingredients together, and add to the mixer on low.
- Combine all dry ingredients with butter and brown sugar, then add the milk. Let everything incorporate well.
- Next, place dough onto a sheet of parchment paper, then place another sheet on top of the dough and roll to a thickness of 1/8 inch. Place in refrigerator to chill.
- Once chilled, remove the top parchment sheet and cut the dough into 2x3 inch rectangles. Bake for 15 minutes until the edges start to brown.