I normally read my magazines from front to back. I might sneak a peek at the New Yorker’s cartoon contest on the last page, but for the most part, I’m a cover-to-cover gal.
I first encountered speculoos on a flight to California. This was back in the days when you not only got stuff on airplanes, you got good stuff. Around this time, Belgian cookie maker Lotus contracted with airline food suppliers and literally flew their cookies into the US to expand their market from Europe . As we boarded that plane and struggled with our luggage, the crew handed out two thin little rectangular cookies wrapped in red cellophane. One pack per passenger. This cookie hooked me in just one bite (well, maybe two, then three, then … I stole my sister’s pack of cookies). They were crispy and delicate and caramel-y and just a little spicy and they managed to melt away in my mouth.
If I first encountered speculoos on a plane, I first truly experienced these cookies visiting my friends Janouk and Regina in the Netherlands. In light of that, I’m going to refer to these cookies as the Dutch do – speculaas (pron: spek/you/lahs) — going forward.
I met Janouk and Regina during the summer of 2006 while we were taking a stage - a dance workshop - in Nice. We danced for 3-5 hours a day and then relaxed together afterwards — sitting on the pebbly beach, grabbing a bite (and we ate a lot more than salade Niçoise), and walking back through vieille ville, the old part of town, to our rented apartments.
So, the following year at just around this time between Thanksgiving and Christmas, I flew out to Den Haag for a few days en route to Belgium. I stayed with Janouk (then a student, now a teacher), toured around a bit, shopped more than a bit, and spent a day in the dance studio, taking a few hours of class with Regina, the owner. After class, we climbed the stairs to Regina’s home above the studio and hung out like we had in Nice. But this time, we ate Dutch food. Regina set out a few beers and tossed a big red bag to me. I caught it and tore it open, finding small button-shaped cookies inside. Regina said not to bother putting them in a bowl as they’d disappear before long. Those little quarter-sized nubbins were called kruidnoten (“spice nuts”) and had a taste very similar to that of speculaas. But they’re more fun that speculaas (and more dangerous) because you can wrap your fingers around about a half-dozen and pop them in your mouth as if they were seedless grapes.
Janouk and Regina gave me a little history lesson about these cookies and Sinterklaas‘ holiday. As they tell it, Sinterklaas travels by boat from Spain (where he lives the rest of the year) to the Netherlands with several short black Zwart Pieten child servants*. They arrive on the evening of December 5th and Zwart Pieten give out candies and kruidnoten to good children. Judging by the bag we finished in one evening, we must have been very good girls that year.
As I made Dorie’s speculoos buttons, I fashioned them closer to kruidnoten, a little smaller in diameter, a little higher in height. I wanted to make sure that I could grab a nice handful at once.
* There is some controversy about these characters and their costumes, but that’s a topic I’d prefer not to discuss here.
Kruidnoten (or speculoos/speculaas buttons)
I adapted this recipe from Dorie Greenspan’s speculoos buttons recipe in Bon Appetit (December 2012). I skipped her glaze and colorful decorations, opting instead for a very humble looking cookie that really lets the spices and caramel flavor shine. I also made mine slightly smaller (diameter 1.25 – 1.5 inches) and thicker than recommended, so my yield was a bit lower than Dorie’s expected 90 cookies. I’ve kept the original directions. The main difference is that I rolled the logs a little bit longer and thinner (about 9 inches each instead of 8) and made slightly thicker cuts (on the liberal side of 1/4-inch). I might make them even smaller and thicker next time.
Makes 90 small cookies (with my modifications, I only made 70)
- 2 C all-purpose flour
- 1 T ground cinnamon
- 3/4 t ground (dried) ginger
- 1/2 t fine sea salt
- 1/2 t freshly grated nutmeg
- 1/8 t ground cloves
- 1/2 C (1 stick) unsalted butter, room temperature
- 1/2 C (packed) light brown sugar
- 1/4 cup sugar
- 1 T dark blackstrap molasses
- 1 T honey
- 1 large egg, room temperature
- 1 t vanilla extract
- 1 large egg white
- Sanding or other decorative sugar – I used raw sugar
Whisk. Whisk first 6 ingredients in a medium bowl; set aside.
Beat. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars, molasses and honey; continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes.
Mix. Reduce speed to low; add dry ingredients and mix to blend well.
Shape. Scrape dough from bowl and divide into thirds. Using your palms, roll each piece of dough into an 8-inch log. Wrap logs tightly in plastic or parchment paper.
Chill. Freeze the logs for at least 3 hours. (For neater edges, remove logs from freezer after 1 hour and roll on counter.) Dough can be made up to 2 months ahead, just keep it frozen.
Preheat. At least 30 minutes before you’re ready to bake, arrange racks in top and bottom thirds of oven and preheat to 375°. Line 3 baking sheets with parchment paper or silicone baking mats.
Cut. Whisk egg white in a small bowl to loosen; lightly brush all over 1 log. Roll in sanding or raw sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4 inch-thick rounds. Transfer to a baking sheet, spacing 1/2 inch apart; place in freezer while you cut the next log. (The cookies hold their shape better if you bake when dough is cold.) Repeat with remaining dough.
Bake. Bake 2 sheets of cookies, rotating the sheets from top to bottom and front to back after 6 minutes, until tops are golden brown and centers are almost firm, 11-13 minutes.
Cool. Transfer cookies to wire racks and let cool. Repeat with third sheet of cookies. Cookies can be baked 2 days ahead. Store airtight at room temperature.