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RECIPE INGREDIENTS:
1/2 lb. butter, softened
2 cups brown sugar
Grated rind of 1 lemon
2 eggs
4 cups flour
1 tsp. baking powder
1 tbsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cardamom
1/4 cup blanched, slivered almonds
2 to 4 tbsp. milk
1. Cream the butter and sugar until they are fluffy. Add the lemon zest and eggs. Mix the flour, baking powder, cinnamon, nutmeg and cardamom and stir into the butter mixture with the almonds. Add enough milk to make the dough malleable; turn out onto a counter and knead until smooth. Chill well. Roll out on a floured countertop. Cut into bars with a knife, a cookie cutter or a speculaas mold. Place on greased baking sheets and bake at 350 degrees for about 25 minutes, until golden brown. Makes 40 cookies.
1/2 lb. butter, softened
2 cups brown sugar
Grated rind of 1 lemon
2 eggs
4 cups flour
1 tsp. baking powder
1 tbsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cardamom
1/4 cup blanched, slivered almonds
2 to 4 tbsp. milk
1. Cream the butter and sugar until they are fluffy. Add the lemon zest and eggs. Mix the flour, baking powder, cinnamon, nutmeg and cardamom and stir into the butter mixture with the almonds. Add enough milk to make the dough malleable; turn out onto a counter and knead until smooth. Chill well. Roll out on a floured countertop. Cut into bars with a knife, a cookie cutter or a speculaas mold. Place on greased baking sheets and bake at 350 degrees for about 25 minutes, until golden brown. Makes 40 cookies.
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