Speculaas ala Joyofcooking

Dari rasa penasaran pengen bisa buat speculaas yg enak, akhirnya nyoba reeep yg ada di joyofcooking. Tp tetap rasa gak bisa seenak yg kakak aku buat, kerana emang betul gak bisa ngerubah bahan klo mau bener2 asli seperti resep asli. Dan yang pastinya sih mihil bingits.
Secara teori tetep aku salah kerena lembek dan lengket gak bisa dibentuk, tp feeling jakan dan praktek gak boleh ngalah ma keadaan "show must be go on....." akhirnya jadi juga nih kue walau rasa belum pas
Resenya masih yg asli blm aku translate ke bahasa indonesia (menysul ya).Oh ya karena dia pake gula palm suiker jd sedikit sensitif ketika di panggang. Ada yg cepat gosing krn tipisnya kue... so buat agak tebal tp melebar. 

Speculaas

Ingredients Speculaas:

1 1/2 cups (195 grams) all-purpose flour

1/2 cup (45 grams) almond flour/meal

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (160 grams) firmly packed light brown sugar

1 large egg

Finely grated rind of 1 large lemon (outer yellow skin of lemon)

Garnish:

1 cup (80 grams) sliced or shaved almonds

Instructions:

Speculaas: In a separate bowl, whisk together the flour, almond flour, baking powder, spices, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy. Beat in the egg and lemon zest until well combined. Add the flour mixture and beat until combined. Flatten the dough into a round, wrap it in plastic wrap, and refrigerate for at least an hour, or overnight.

Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the middle of the oven. Line two baking sheets with parchment paper.

Remove the chilled dough from the refrigerator and form into 1 inch (2.5 cm) balls. Place the balls of dough on the prepared cookie sheet, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass dipped in sugar, flatten each ball of dough to about 1/4 inch thick (can also use a cookie stamp). Sprinkle each cookie with the shaved almonds. Bake for about 10 - 12 minutes, or until lightly browned around the edges. Remove from oven and transfer to a wire rack to cool completely.

Makes about 3 1/2 dozen cookie