Re: [CnD] Speculaas from King Arthur
Of course, King Arthur sells the almond flour, both untoasted and toasted. I know this. That's probably why it's in the recipe. I'm not knocking it. They should give you recipes to use their products. And, of course, I have bought both these products. I like the toasted one better. I expect you could make the cookies with regular flour instead and they would be good, but the almond flour will ad a special taste and texture. I believe that their site says to substitute one to one. -Original Message- From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark Sent: Saturday, October 3, 2020 1:00 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com Subject: Re: [CnD] Speculaas from King Arthur Sorry, I meant to forward, not reply. -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Saturday, October 3, 2020 10:14 AM To: cookinginthedark@acbradio.org Cc: Wendy 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 Cc: gail johnson 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
Re: [CnD] unsubscribe
thank you, Helen. - Original Message - From: "Helen Whitehead via Cookinginthedark" To: Cc: "Helen Whitehead" Sent: Saturday, October 03, 2020 6:49 PM Subject: Re: [CnD] unsubscribe To unsubscribe from the list, Send a message to: cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the subject field. A confirmation message will be sent to your address. When you receive it, simply reply to it to complete the subscription or unsubscription transaction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ellen Goldfon via Cookinginthedark Sent: Saturday, October 3, 2020 6:07 AM To: cookinginthedark@acbradio.org Cc: Ellen Goldfon Subject: [CnD] unsubscribe please take me off your list? I don't have a password. gold...@verizon.net thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] unsubscribe
To unsubscribe from the list, Send a message to: cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the subject field. A confirmation message will be sent to your address. When you receive it, simply reply to it to complete the subscription or unsubscription transaction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ellen Goldfon via Cookinginthedark Sent: Saturday, October 3, 2020 6:07 AM To: cookinginthedark@acbradio.org Cc: Ellen Goldfon Subject: [CnD] unsubscribe please take me off your list? I don't have a password. gold...@verizon.net thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Speculaas from King Arthur
does anybody know how to unsubscribe from this list? I don't have a log in user name or a pass word. thanks. - Original Message - From: "lorischarff--- via Cookinginthedark" To: Cc: Sent: Saturday, October 03, 2020 3:40 PM Subject: Re: [CnD] Speculaas from King Arthur Hi all, To add to what Regina has stated; I would think you might be able to substitute an other nut flour. But, something to keep in mind would be the moisture/fat content of the flour. The almond flour in this increases the moisture which helps the cookies crisp up in the long run. Lori -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Saturday, October 3, 2020 3:21 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Speculaas from King Arthur 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 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 On Behalf Of Wendy via Cookinginthedark Sent: Saturday, October 3, 2020 10:14 AM To: cookinginthedark@acbradio.org Cc: Wendy 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 Cc: gail johnson 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Speculaas from King Arthur
Hi all, To add to what Regina has stated; I would think you might be able to substitute an other nut flour. But, something to keep in mind would be the moisture/fat content of the flour. The almond flour in this increases the moisture which helps the cookies crisp up in the long run. Lori -Original Message- From: Cookinginthedark On Behalf Of Regina Marie via Cookinginthedark Sent: Saturday, October 3, 2020 3:21 PM To: cookinginthedark@acbradio.org Cc: Regina Marie Subject: Re: [CnD] Speculaas from King Arthur 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 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 On Behalf Of Wendy via Cookinginthedark Sent: Saturday, October 3, 2020 10:14 AM To: cookinginthedark@acbradio.org Cc: Wendy 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 Cc: gail johnson 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Speculaas from King Arthur
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 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 On Behalf Of Wendy via Cookinginthedark Sent: Saturday, October 3, 2020 10:14 AM To: cookinginthedark@acbradio.org Cc: Wendy 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 Cc: gail johnson 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
Re: [CnD] Speculaas from King Arthur
Sorry, I meant to forward, not reply. -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Saturday, October 3, 2020 10:14 AM To: cookinginthedark@acbradio.org Cc: Wendy 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 Cc: gail johnson 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
Re: [CnD] Speculaas from King Arthur
This is from my blind people cooking list. Can you substitute the flours? -Original Message- From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark Sent: Saturday, October 3, 2020 10:14 AM To: cookinginthedark@acbradio.org Cc: Wendy 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 Cc: gail johnson 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
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 Cc: gail johnson 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
[CnD] unsubscribe
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[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
[CnD] Dutch Speculaas Cookies • Curious Cuisiniere
This recipe has white pepper in it for an ingredient. --- New Outlook Express and Windows Live Mail replacement - get it here: https://www.oeclassic.com/ Dutch Speculaas Cookies • Curious Cuisiniere Speculaas (or speculoos) cookies are a staple of the Christmas season in the Netherlands, Belgium and parts of Germany. These crispy, spiced cookies are traditionally stamped or molded before baking to imprint an image into them, like the classic windmill or the figure of St. Nicholas. SPECULOOS SPREAD? As a side note: In the early 2000’s some Belgian and Dutch companies started selling a spread version of Speculaas cookies, but when in reference to the spread, you’ll often find the spelling of the cookies changed to Speculoos, rather than Speculaas. But, you probably better know the cookie spread by the name of Biscoff or Cookie Butter. How about that? Speculaas Cookies The dough should be refrigerated for at least 30 minutes to develop the flavor. It can be kept for up to 2 days in the refrigerator before baking. Yield: 3 dozen (2 1/2 inch) cookies Prep Time1 hr 30 mins Cook Time25 mins Total Time1 hr 55 mins Ingredients 6 Tbsp butter, unsalted, softened ½ c brown sugar 1 ¾ c unbleached all purpose flour ½ tsp baking soda 2 tsp cinnamon ½ tsp salt ½ tsp nutmeg ½ tsp ground cloves ¼ tsp ground ginger ¼ tsp ground white pepper ¼ c milk ¼ c sliced almonds, optional (to decorate) Instructions 1. Place butter in a large bowl and beat with an electric hand mixer, until soft. Add the brown sugar and cream until smooth, 1-2 min. 2. In a medium bowl, mix together flour, baking soda, and spices. Add the flour mixture to the butter mixture and mix until combined into an even, sandy mixture. 3. Add the milk and beat until the dough forms wet crumbs. Using your hands, knead the mixture to form a soft and pliable dough. (The dough should be soft, but not sticky.) Wrap the dough with plastic wrap or place it in a plastic bag, and refrigerate for 30 min – 1 hour. (The dough can be refrigerated for up to 2 days before baking.) 4. Preheat your oven to 350F. 5. Remove the dough from the refrigerator and roll it to a 1/4 - 1/3 inch thickness. Cut using a roughly 2 ½" cutter. Place the cut cookies on a baking sheet and decorate them with sliced almonds if desired. Bake the first batch while you knead the scraps together and re-roll the dough for a second cutting. 6. Bake the cookies for 11-12 min, until firm and just beginning to turn golden around the edges. 7. Cool the cookies on the baking sheet for 1 min before transferring them to a wire rack to cool completely. 8. Continue cutting, decorating and baking until all the dough has been used. 9. Store the cooled cookies in an air-tight container for up to 2 weeks. To use Springerle Molds 1. Roll the dough to 1/4 - 1/2 inch thick (depending on your molds). Spray the molds with cooking spray and lightly dust them with powdered sugar. 2. Cut a piece of dough the size of the mold and press the dough firmly and evenly into the mold. Flip the mold over and press it onto your baking sheet, loosening the dough from the mold with your fingers. You can trim any excess dough from the cookie with a small knife. Repeat with the remaining dough. (Be sure to frequently dust the mold with powdered sugar and check if it needs to be cleaned out with a toothpick.) 3. Place the molded cookies on a baking sheet and place them in the refrigerator for 30 minutes. Bake as directed above. To use a Springerle Rolling Pin 1. Roll the dough 1/2 inch thick with a normal rolling pin. Dust the springerle rolling pin with powdered sugar and press firmly to make a 1/4 inch cookie dough with one pass of the rolling pin. Cut the dough along the grid lines with a pizza cutter. 2. Place the molded cookies on a baking sheet (a dough scraper works very well to loosen these cookies from the counter) and place them in the refrigerator for 30 minutes. Bake as directed above. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
