52 minutes
Embark on a culinary journey with these homemade Cinnamon Cardamom Speculoos Delights, inspired by the coveted Biscoff cookies served on Delta Air Lines. Elevate your snack time with these fragrant, spiced treats that promise to take your taste buds to new heights.
teaspoons
Ground Cardamom
teaspoons
Ground Cloves
teaspoons
teaspoons
teaspoons
teaspoons
0 oz
Unsalted Butter, chilled, cut into ½-inch pieces
tablespoons
each
1. Dry Mix
In a mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground cardamom, ground cloves, baking soda, baking powder, and salt until well combined.
2. Sugar and Butter Blend
Add the turbinado sugar to a food processor and pulse for 30 seconds until you achieve a variety of grain sizes. Incorporate the chilled butter pieces and process until a uniform mass forms, with no large butter fragments visible, about 30 seconds. Scrape down the sides as needed. Introduce the egg and continue processing until the mixture is smooth and paste-like, roughly 10 seconds, scraping down the sides again if necessary.
3. Combine
Add the dry mix to the food processor and pulse until the mixture is cohesive but still crumbly, approximately 30 seconds, ensuring to scrape down the sides to fully incorporate all ingredients.
4. Knead and Shape
Transfer the dough to a bowl and knead gently with a spatula until it's uniform and smooth, about 10 seconds. Arrange one sheet of parchment paper on the counter, pencil marks facing down. Place the dough in the center and press into a 6 by 9-inch rectangle. Cover with a second sheet of parchment paper, pencil marks up, and roll the dough into a 10 by 12-inch rectangle of even thickness, using the pencil marks as a guide. Chill the rolled dough on a baking sheet in the refrigerator until firm, at least 1.5 hours, or freeze for 30 minutes. The dough can be wrapped and refrigerated for up to 5 days.
5. Preheat and Prep
Position oven racks to the upper-middle and lower-middle levels and preheat the oven to 300 degrees Fahrenheit. Line two rimless baking sheets with parchment paper.
6. Cutting the Cookies
Place the chilled dough on the counter and gently remove the top parchment layer. Trim any rounded edges to fit the drawn 10 by 12-inch rectangle. Slice the dough lengthwise into 8 strips, each about 1.25 inches wide, then cut each strip crosswise into 4 pieces, each about 3 inches long. Arrange the cookies on the prepared baking sheets, spaced at least 0.5 inch apart.
7. Bake
Bake the cookies until they are lightly and evenly browned, about 30 to 32 minutes, rotating the baking sheets halfway through. Allow the cookies to cool completely on the sheets, approximately 20 minutes.
Bake a traditional speculoos cookie, then dip half in melted chocolate for a decadent treat.
Once baked and cooled, dip half of each cookie into melted dark, milk, or white chocolate. You could even sprinkle a little sea salt on the chocolate before it sets for a sweet and salty contrast.
Instead of using regular butter, brown the butter before incorporating it into your dough. This will give your cookies a rich, nutty, and toffee-like flavor that's absolutely irresistible.
Incorporate spices like nutmeg, allspice, and cloves for a holiday twist. These are perfect for Christmas.
While cinnamon and cardamom are traditional, you can experiment with the addition of nutmeg, allspice, cloves, or even a pinch of white pepper for a surprising kick. Mixing and matching these spices will give you a new flavor profile while maintaining the speculoos character.
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