Almond Filled Speculaas 1 recipe Dutch Spice Cookies (see accompanying recipe) 1 package (about 7 ounces) almond paste 1 egg, slightly beaten 24 blanched almond halves Servings: 24 cookies Note: Recipe requires at least 2 hours (or overnight) refrigeration. Prepare Dutch Spice Cookies dough through the step when dough is shaped into a flattened ball. Wrap dough in plastic film and refrigerate until firm (about 1 hour). Placing chilled dough between sheets of plastic film, roll out to a 10-by-12-inch rectangle. Divide almond paste in half; on lightly floured surface, use fingertips to roll each half into 12-inch-long strand. Cut cookie dough in half to make two 5-by-12-inch rectangles. At 12-inch edge of each, place a strand of almond paste. Carefully roll each cookie rectangle tightly around almond paste; press dough over almond paste to seal at edge and ends. Enclose rolls in plastic film; refrigerate until firm (at least 2 hours, or overnight). Heat oven to 325 degrees. Carefully transfer filled cookie rolls, seam sides down, to a large, lightly greased baking sheet. Brush lightly with beaten egg; space 12 almond halves down length of each roll. Bake until surface feels firm when touched gently and almonds are browned (25 to 30 minutes). Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely. Cut rolls between almonds to make 24 cookie slices. Approximate nutritional analysis per serving: calories, 149; fat, 9 grams; calories from fat, 53 percent; carbohydrates, 16 grams; protein, 3 grams; fiber, 9 grams; cholesterol, 20 milligrams; sodium, 74.4 milligrams. Recipe From: The Plain Dealer Dutch Spice Cookies 1/4 cup unblanched almonds 1 1/3 cups flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon baking powder 1/4 teaspoon ground nutmeg Pinch salt 1/2 cup butter, softened 2/3 cup firmly packed brown sugar 1 tablespoon rum or apple juice Servings: 36 cookies Note: Yield and precise baking time depends upon size of molds used. Place almonds in blender or food processor; process to a powder (but don't overprocess or nuts will become oily or pasty). In a separate bowl, stir together ground almonds, flour, cinnamon, cloves, baking powder, nutmeg and salt to combine thoroughly; set aside. In a mixer bowl, combine butter and brown sugar, and beat until fluffy and well blended. Gradually beat in half of the flour mixture. Add rum; gradually blend in the remaining flour mixture. Shape dough into a flattened ball. Heat oven to 325 degrees. Pinch off 1-inch-diameter balls of dough. Press each firmly and evenly into a floured wooden mold with designs of about 21/2-inch-tall figures. Tap mold lightly to remove shaped cookie, easing out with point of a knife if necessary. Arrange cookies about 1 inch apart on ungreased baking sheets. Bake until cookies are lightly browned and feel firm when touched gently (15 to 20 minutes). Let cool slightly on baking sheets; remove to wire racks to complete cooling. Approximate nutritional analysis per serving: calories, 62; fat, 3.2 grams; calories from fat, 47 percent; carbohydrates, 8 grams; protein, 6 grams; fiber, 2 grams; cholesterol, 7.3 milligrams; sodium, 47.5 milligrams. There are new recipes every day at [EMAIL PROTECTED] Subscribe by sending an e-mail to [EMAIL PROTECTED] -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
