I’ve always enjoyed food history and recreating memories from the past through cooking and baking. I had never realized how much my mother’s cooking was influenced by our German heritage. I guess as one gets older, things that were taken for granted now take on a whole new meaning. Today’s blog features a couple of those very special European treats.
VANILLEKIPFERL or Vanilla Almond Crescent Cookies – Although this little crescent cookie originated in Austria, it has become very traditional in Germany. ‘Vanillin’ became very popular in the early 20th century, after artificial vanilla flavoring was invented. I’ve noticed there are numerous recipes that call for egg yolks in them. My personal preference is to make them without – just a few less calories. ‘Vanilla Sugar’ which is used in many German baked goods can be either bought in the Dr Oetker brand or you can easily make it yourself. If you like the flavor of anise, you may want to try adding some anise seed to the cookie dough and when baked, dust these with ‘Anise Sugar’.
GEVULDE SPECULAAS or Spiced Cookies (Squares) Filled with Almond Paste – You’re right, this is very much a Dutch specialty. Some years ago I had the opportunity to spend a little time in the presence of a Dutch baker. Among the many things I learned at that Dutch bakery was their love of almonds and those unique speculaas spices. In the mid 18th century, the recipe for ‘Spekulatius’ made its way to Germany from Holland and has become another traditional favorite. The origin of the cookie’s name may have derived from the Latin word ‘Spekulum’, signifying ‘mirror image’, which alludes to the wooden mold whose mirror image appears on the cookie. Since I became ‘hooked’ on that ‘speculaas spice’ combination, I like to make a small pan of these very rich and wonderful tasting goodies each Christmas.
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- 1 3/4 cups flour
- 1 tsp baking powder
- 3/4 cup brown sugar, firmly packed
- pinch of salt
- 2 Tbsp 'speculaas spice' (see recipe below)
- 175 grams (3/4 cup) unsalted butter
- 250 grams almond PASTE, purchased ( unless you prefer to make your own)
- whole, blanched almonds for decoration
- 1 egg, beaten
- 4 tsp cinnamon
- 1 tsp EACH nutmeg, cloves & ground anise seed
- 1/2 tsp EACH ginger, cardamom, & white pepper
Ingredients
Gevulde Speculaas (Spiced Squares filled with Almond Paste)
Speculaas Spice (about 3 Tbsp)
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- In a food processor, place flour & butter & pulse to combine until mixture resembles coarse crumbs. Place mixture in a large bowl. Add ground almonds, 1/4 cup powdered sugar, 1 pkg vanilla sugar, salt & extract. Knead dough with your hands in bowl until it comes together, about 5 minutes. Divide dough into four equal pieces, shaping each into a ball. Wrap in plastic wrap place in a sealed plastic bag. Refrigerate for at least 30 minutes or up to 2 days.
- Preheat oven to 350 F. Line a baking sheet with parchment paper. Remove one ball at a time from refrigerator. Roll into a rope 12 inches in length. Cut into 12 even pieces, rolling each with the palm of your hands to a 3-inch length. Form into a crescent shape & place 2 inches apart on baking sheet. When you have filled the baking sheet, bake for about 12 minutes, just until tips of crescents turn a light golden brown. Using another COLD baking sheet repeat with remaining dough.
- Allow cookies to rest on baking sheet for 2-3 minutes. In a small bowl, mix together 1/2 cup powdered sugar remaining package of vanilla sugar. Carefully coat warm cookies in sugar mixture; place on a wire rack to finish cooling. Allow to sit out overnight then transfer to an airtight container for storing or freezing.
- In a food processor, combine flour, baking powder, sugar, salt & spices. Add chunks of cold butter & pulse into a smooth dough (you can do this by hand if you prefer). If the dough is too dry. you can add a little milk. Wrap dough in plastic wrap & place in refrigerator for 2 hours or up to 2 days.
- Either grease or line a 8 x 8" baking dish with parchment paper. Preheat oven to 350 F. Divide dough into 2 portions. Roll out each portion on a lightly floured surface, until they are exactly as big as baking pan. Put one layer in pan & press lightly to fill the bottom. Lightly beat egg with a teaspoon of cold water. Spread 1/3 of egg over dough in pan.
- Roll out the almond paste between two sheets of plastic wrap, until it is exactly the size of pan. Press the paste lightly down to fit in the pan, and spread the next 1/3 of egg over it. Place the second layer of dough on top of the paste, press it lightly, making it as smooth as possible. Spread the last 1/3 of the egg wash over dough. Decorate the pastry with the almonds.
- Bake about 40 minutes or until they test done. Allow speculaas to cool completely in the pan, then cut into the portion size you prefer.
- If you would like to make the 'Anise Seed Crescent Cookies' instead of the Vanilla Almond version, use vanilla extract instead of almond & add 1 Tbsp of crushed anise seed to the batter. For the 'Anise Sugar', blend (at a high speed), 1 Tbsp aniseed with 1 cup of granulated sugar until it makes a powder.
- Although Gevulde Speculaas are at their best when fresh, I have never heard any complaints after they have been frozen. I always make sure they are wrapped in an airtight way before freezing.
- In regards to the 'speculaas spice', I like to make extra so I can use it in anything you would normally use apple or pumpkin pie spice in.
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