Here's a delicious cookie that is nearly identical to those windmill cookies you can buy in the store. Only better. Try them. One of my favorite cookies and perfect to serve with hot tea.
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare Dough
In a small bowl, combine all-purpose flour, almond flour, Speculaas spice, salt, and baking soda. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar. Add in vanilla extract and the large egg. Mix until well blended.
Gradually stir in the flour mixture until dough comes together.
Divide dough in half and wrap with plastic. Refrigerate for 2 or more hours.
Form the Cookies
Line baking sheets with parchment paper or silicone baking mats. If desired, sprinkle placement areas with slivered almonds.
Once the dough has chilled, roll out one half at a time and roll to 1/8" thick. Press dough with Springerle cookie molds or a windmill cookie mold/cutter, cutting out each cookie, one at a time. (To prevent dough from sticking to molds, brush mold with powdered sugar each time you press, and then press down hard enough to create a good impression.)
Using an offset spatula, carefully transfer cookies to prepared baking sheets where almonds have been sprinkled.
Freeze for at least 30 minutes to help retain the design.
Preheat oven to 300F degrees. Bake cookies for 25-30 minutes, until lightly golden around the edges. Remove from oven and cool on pans. Makes 2-3 dozen, depending on the size of molds.
To Make the Homemade Speculaas Spice
In a small bowl, combine cinnamon, nutmeg, cloves, aniseed, cardamom, ginger, and ground white pepper. Mix well.
Store in a container in a cool, dry place. Makes almost 4 tablespoons.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.