|All purpose flour||2 Cup (32 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1 Teaspoon|
|Ground blanched almonds||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Firm butter/Margarine||6 Ounce, cut into pieces (1/4 Pound Plus 4 Tablespoons, 3/4 Cup)|
In a large bowl, stir together flour, cinnamon, baking powder, nutmeg, cloves, and salt.
Blend in almonds and sugar until well combined.
With a pastry blender or 2 knives, cut in butter until mixture resembles cornmeal; stir in milk.
Work dough with your hands until you can form it into a smooth ball.
For molded cookies: Press dough firmly and evenly into a floured wooden speculaas mold; invert onto an ungreased baking sheet and release cookie by tapping back of mold (ease cookies out with the point of a knife, if necessary).
Space cookies about 1 inch apart.
For rolled cookies: On a lightly floured board, roll out dough to a thickness of about 1/4 inch.
Cut out with 2 to 3-inch cookie cutters.
Transfer to ungreased baking sheets, spacing cookies about 1 inch apart.
Bake in a 300Â° oven for 20 to 25 minutes or until lightly browned.
Let cool briefly on baking sheets; transfer to racks and let cool completely.