I skipped this week’s French Fridays with Dorie recipe, cinnamon-crunch chicken, because I could not find the suggested spice cookies the recipe called for. The LU selection at my everyday supermarket is limited to the chocolate Panky wafers – a childhood favorite! I also thought about cinnamon graham crackers, but those didn’t seem buttery enough per the description from the recipe. Instead I chose to play catch up with Dorie Greenspan’s speculoos recipe, baked and blogged about by the FFwD crowd during December 2010. The recipe appeared in Dorie’s blog during the days Around My French Table was first available to the public.
It is no coincidence that these cookies were chosen for FFwD last December. Speculoos are Belgian spicy brown/white sugar cookies, traditionally baked to celebrate Saint Nicholas. Dorie’s recipe includes cinnamon, ginger, and cloves, while other versions also include white pepper, nutmeg, and cardamom. I chose not to add the ground clove to mine, as I only had whole and I still don’t own a coffee/spice grinder. I borrowed a few ideas after checking out some of the blog posts from fellow Doristas: sprinkled coarse sugar on top of some of the cookies (thanks Trevor!) and topped others with powdered sugar (thanks Candy!).
Per the book, the recipe as written yields 70 small cookies out of the batch. Dorie states that she used a small scalloped cutter and rolled the cookies out to a scant 1/4″. The only thing I have that resembles a scalloped cutter is a bread baking tube I received as a gift. The cookies measured almost 3″ in diameter! Before grouping together the scrapes, I got about fifteen cookies out. I might have to double the recipe next time. The house smelled amazing while the cookies baked. While these are not my absolute favorite cookies, they are delicious! I will definitely bake them in this year’s holiday assortment.
Weren’t it because Dorie said that homemade speculoos wouldn’t work well in the cinnamon-crunch chicken recipe, I would save a couple to try it out. I can’t wait to see how the FFwD crowd did with this week’s real recipe!
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