Speculaas(ions)

I suppose it's only reasonable to include one post about the titular biscuit of this blog. The exact origin of both the biscuit and the name are unclear. One theory of etymology is the Latin 'speculum' which means mirror, since the biscuits turn out as the mirrored image of the stamps used to create their design. Often they are simple windmills like the ones above, but more complicated patterns exist:

A boat, barn, elephant and horse, apparently.

What makes these biscuits special is their distinct flavour. The spices commonly used are cinnamon, nutmeg, cloves, ginger, cardamom and white pepper, though I'm fairly certain the ones I usually eat have some anise in them as well. These spices you can buy in store.

I have two of these, just to be sure.

Though these crispy biscuits are all fine and dandy, the moist version, 'filled' speculaas (it's got almond paste in) is my absolute favourite and I could eat buckets of it!

Our family's old cookbook just so happens to have a recipe to make it from scratch. These days, we can buy the almond paste, or 'amandelspijs' in Dutch, ready-made, but making it from scratch tastes better, I find. Here's how you make it according to Het Nieuwe Kookboek:

Mix together:

100g ground almonds

100g sugar

grated lemon peel

juice of a quarter lemon

1/2 (half) egg

Then for the speculaas, mix together:
75g self raising flour
75g flour
100g butter
50g light brown sugar
1 1/2g salt
2-3 tsp speculaas spices
(1 tbsp milk - if necessary)

to form a cohesive ball. Roll it out to a 18cm by 26cm rectangle. Cut in half, and put the lower half on a well greased baking tray. Roll out the 'amandelspijs' in a shape just slightly smaller that the lower half, lay it on top of it, and then the other half of the speculaas dough on top of that. Press edges together if wanted. Decorate with some extra almonds. Use the rest of the beaten egg to brush over the top. Place in an oven, preheated to 170 degrees Celsius, for about 40 minutes. Let it cool before serving.

Honestly, it's the best thing you'll ever taste. Here's my attempt from Sinterklaas (the national holiday we usually eat this at, our Christmas basically) two years ago:

Let me tell you, this is still the best thing I ever made!