I don't think so. Almond flour has a distinct texture that contributes to the lightness of the cookies.
With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of diane.fann7--- via Cookinginthedark Sent: Saturday, October 03, 2020 10:53 AM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Speculaas from King Arthur This is from my blind people cooking list. Can you substitute the flours? -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Wendy via Cookinginthedark Sent: Saturday, October 3, 2020 10:14 AM To: cookinginthedark@acbradio.org Cc: Wendy <wdywms...@gmail.com> Subject: Re: [CnD] Speculaas from King Arthur Can regular flour substitute almond flour? Wendy -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson via Cookinginthedark Sent: Saturday, October 03, 2020 3:47 AM To: cooking in the dark <cookinginthedark@acbradio.org> Cc: gail johnson <gailj...@gmail.com> Subject: [CnD] Speculaas from King Arthur Speculaas are traditionally thin, crisp, dark-brown windmill-shaped cookies that originated in the Netherlands. PREP 15 mins BAKE 15 to 20 mins TOTAL 1 hr 30 mins YIELD 4 dozen small cookies Ingredients Cookies 8 tablespoons (113g) unsalted butter, room temperature 3/4 cup (159g) brown sugar, packed 1 teaspoon vanilla extract 1/2 teaspoon cardamom* 1/2 teaspoon cloves* 1/2 teaspoon mace* (or substitute 1/2 teaspoon nutmeg ) 1 1/2 teaspoons cinnamon * 1/2 teaspoon salt 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour 1/2 cup (48g) almond flour , toasted almond flour preferred 1 teaspoon baking powder 2 to 4 tablespoons (28g to 57g) milk (regular or low-fat, not nonfat) *Or substitute 1 tablespoon Speculaas spice for the cardamom, cloves, mace, and cinnamon Icing 1/2 cup (57g) confectioners' or glazing sugar 3 to 4 teaspoons milk or water Instructions 1 To make the cookies: In a large mixing bowl, beat together the butter, sugar, vanilla, spices, and salt. 2 Stir in the flour, almond flour, and baking powder, then enough of the milk to make a stiff dough. 3 Form the dough into two disks, wrap in plastic, and refrigerate for 2 hours or more. 4 Preheat the oven to 325°F. Lightly grease, or line with parchment, two baking sheets. 5 Working with one disk at a time, roll the dough 1/8" to 1/4" thick. Cut out shapes using your desired cutters, and transfer the cookies to the prepared pans. 6 Bake the cookies for 15 to 20 minutes, until they're lightly browned around the edges. Remove them from the oven and transfer them to a rack to cool. As they cool, they'll become quite hard. 7 To make the icing: Stir together the sugar and enough milk or water to create a thick but "drizzle-able" icing. 8 Drizzle the icing atop the cookies decoratively. --- New Outlook Express and Windows Live Mail replacement - get it here: https://www.oeclassic.com/ _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
