does anybody know how to unsubscribe from this list? I don't have a log in
user name or a pass word. thanks.
----- Original Message -----
From: "lorischarff--- via Cookinginthedark" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Saturday, October 03, 2020 3:40 PM
Subject: Re: [CnD] Speculaas from King Arthur
Hi all,
To add to what Regina has stated; I would think you might be able to
substitute an other nut flour. But, something to keep in mind would be the
moisture/fat content of the flour. The almond flour in this increases the
moisture which helps the cookies crisp up in the long run.
Lori
-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf
Of Regina Marie via Cookinginthedark
Sent: Saturday, October 3, 2020 3:21 PM
To: [email protected]
Cc: Regina Marie <[email protected]>
Subject: Re: [CnD] Speculaas from King Arthur
I don't think so. Almond flour has a distinct texture that contributes to
the lightness of the cookies.
With Warm Regards:
Regina Brink
President, ACB Capital Chapter of California Council of the Blind Find me
at: https://facebook.com/reginamarie Follow me on:
https//:www.twitter.com/mamaraquel
-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf
Of diane.fann7--- via Cookinginthedark
Sent: Saturday, October 03, 2020 10:53 AM
To: [email protected]
Cc: [email protected]
Subject: Re: [CnD] Speculaas from King Arthur
This is from my blind people cooking list. Can you substitute the flours?
-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf
Of Wendy via Cookinginthedark
Sent: Saturday, October 3, 2020 10:14 AM
To: [email protected]
Cc: Wendy <[email protected]>
Subject: Re: [CnD] Speculaas from King Arthur
Can regular flour substitute almond flour?
Wendy
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of gail johnson via Cookinginthedark
Sent: Saturday, October 03, 2020 3:47 AM
To: cooking in the dark <[email protected]>
Cc: gail johnson <[email protected]>
Subject: [CnD] Speculaas from King Arthur
Speculaas are traditionally thin, crisp, dark-brown windmill-shaped
cookies that originated in the Netherlands.
PREP
15 mins
BAKE
15 to 20 mins
TOTAL
1 hr 30 mins
YIELD
4 dozen small cookies
Ingredients
Cookies
8 tablespoons (113g) unsalted butter, room temperature
3/4 cup (159g) brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cardamom*
1/2 teaspoon cloves*
1/2 teaspoon mace* (or substitute 1/2 teaspoon nutmeg )
1 1/2 teaspoons cinnamon *
1/2 teaspoon salt
1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
1/2 cup (48g) almond flour , toasted almond flour preferred
1 teaspoon baking powder
2 to 4 tablespoons (28g to 57g) milk (regular or low-fat, not nonfat) *Or
substitute 1 tablespoon Speculaas spice for the cardamom, cloves, mace,
and cinnamon Icing
1/2 cup (57g)
confectioners' or glazing sugar
3 to 4 teaspoons milk or water
Instructions
1
To make the cookies: In a large mixing bowl, beat together the butter,
sugar, vanilla, spices, and salt.
2
Stir in the flour, almond flour, and baking powder, then enough of the
milk to make a stiff dough.
3
Form the dough into two disks, wrap in plastic, and refrigerate for 2
hours or more.
4
Preheat the oven to 325°F. Lightly grease, or line with parchment, two
baking sheets.
5
Working with one disk at a time, roll the dough 1/8" to 1/4" thick. Cut
out shapes using your desired cutters, and transfer the cookies to the
prepared pans.
6
Bake the cookies for 15 to 20 minutes, until they're lightly browned
around the edges. Remove them from the oven and transfer them to a rack to
cool. As they cool, they'll become quite hard.
7
To make the icing: Stir together the sugar and enough milk or water to
create a thick but "drizzle-able" icing.
8
Drizzle the icing atop the cookies decoratively.
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