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Photo for - Speculaas Snowflakes

Speculaas Snowflakes

Assembling the wreaths before baking makes the decorating step so much simpler in this edible craft, perfect for the young, novice or slightly lazy baker.

  • Yields: about 3 1/2 dozen cookies
  • Preparation: 60 minutes plus chilling minutes

Ingredients

  • 1/2 cup (125mL) GAY LEA - Unsalted Butter, softened
  • 3/4 cup (175mL) brown sugar, packed
  • 1/4 cup (50mL) GAY LEA - Regular Sour Cream, or Gay Lea Gold Sour Cream
  • 1 tsp (5mL) lemon zest, finely grated
  • 1/2 tsp (2mL) ground ginger
  • 2 tsp (10mL) ground cinnamon
  • 1/2 tsp (2mL) ground cloves
  • 1/2 tsp (2mL) ground cardamom
  • 1/2 tsp (2mL) ground nutmeg
  • 1 tsp (5mL) baking powder
  • 1/4 tsp (1mL) salt
  • 1 1/2 cups (375mL) all purpose flour
  • 1/2 cup (125mL) almond flour
  • sliced almonds and turbinado sugar

Instructions

  1. Beat butter with sugar, sour cream, lemon zest, cinnamon, cardamom, ginger, cloves, nutmeg and salt until fluffy. Stir flour with almond flour and baking powder in a separate bowl. Mix into butter mixture, on low speed, until it forms a stiff dough. Divide dough into two discs and chill for at least 2 hours.
  2. Preheat oven to 350°F (180°C).
  3. Roll out discs, about 1/4-inch (5 mm) thick. Use a snowflake or another shaped cookie cutter to cut into cookies. (Re-roll scraps.) Transfer to parchment paper-lined baking sheets. Gently press a few almond slices decoratively into each cookie and sprinkle with raw sugar.
  4. Bake, in batches, for 12 minutes or until lightly browned around edges. Transfer to a rack to cool completely.
Photo of - Speculaas Snowflakes

Ingredients

  • 1/2 cup (125mL) GAY LEA - Unsalted Butter, softened
  • 3/4 cup (175mL) brown sugar, packed
  • 1/4 cup (50mL) GAY LEA - Regular Sour Cream, or Gay Lea Gold Sour Cream
  • 1 tsp (5mL) lemon zest, finely grated
  • 1/2 tsp (2mL) ground ginger
  • 2 tsp (10mL) ground cinnamon
  • 1/2 tsp (2mL) ground cloves
  • 1/2 tsp (2mL) ground cardamom
  • 1/2 tsp (2mL) ground nutmeg
  • 1 tsp (5mL) baking powder
  • 1/4 tsp (1mL) salt
  • 1 1/2 cups (375mL) all purpose flour
  • 1/2 cup (125mL) almond flour
  • sliced almonds and turbinado sugar