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SPECULOOS COOKIES

 

 

*Yield: 12-24 cookies

INGREDIENTS:

6 oz. unsalted butter, soft
1 ¼ cups brown sugar
1 tsp. kosher salt
1 cup almond flour
3 ¼ cups all purpose flour
1 tsp. ground cinnamon
1 tbsp. baking soda
¼ cup + 1 tbsp. whole milk
powdered sugar for dusting

PROCEDURE

  • 1. in a stand mixer fitted with the paddle, cream the butter, brown sugar and the salt on high until light and fluffy, about 1 minute
  • 2. add the almond flour and mix just to incorporate, then scrape down your bowl
  • 3. sift the baking soda and cinnamon into the all purpose flour
  • 4. mix this into the butter mixture just until it starts to come together; at this point begin to slowly add the milk
  • 5. after the milk has been added, scrape down the bowl to ensure everything is fully mixed together
  • 6. tightly wrap the dough in plastic wrap and rest in the refrigerator for at least 2 hours or preferably overnight
  • 7. preheat oven to 350 f and set up baking trays with parchment paper or silicone baking mats
  • 8. remove dough from the fridge and allow to soften; use your rolling pin to break up the dough and soften it more quickly
  • 9. roll between two pieces of parchment paper to a thickness of 1/8” or 3mm
  • 10. it may be necessary at this point to put the rolled dough back in the fridge to firm it up before cutting; this makes the next step much easier
  • 11. using your desired cutter, cut out shapes from the dough and place on baking trays
  • 12. bake the cookies until they are very golden brown, about 13-15 minutes, rotating them at about 10 minutes 13. allow to cool slightly, then transfer to a wire rack to finish 14. dust with powdered sugar and enjoy

About Chef Matthew

While his name might be familiar to many as the Fan Favorite from Season 2 of Top Chef’s Just Desserts, it’s Matthew’s pastries that have garnered accolades while working at an eclectic mix of top restaurants: Morimoto in Philadelphia, DB Bistro in New York, and most recently at CityZen and Sou’Wester in DC’s Mandarin Oriental. But the rising star is a simple family man at heart: if he could have one last meal with anyone, it would be with his wife Laura; they’d make BLT's on fresh ciabatta bread with arugula salad with chocolate chip cookie ice cream sandwiches for dessert. They currently live in Bristol with their two daughters.

 

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