|Light brown sugar||300 Gram (Measured Without Packing)|
|Finely ground blanched almonds||50 Gram (1 Cup)|
|All purpose flour||400 Gram (3 Cups)|
|Ground cinnamon||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
Cream butter and light brown sugar together.
Beat in salt, ground almonds, egg, and 3 tablespoons milk.
Add flour and spices and enough of remaining milk to form a stiff dough.
You may need to knead the dough to work in all the flour.
Refrigerate dough for 30 minutes.
If using Spekulatius or any other cookie molds, dust each with flour or cornstarch.
Press enough dough firmly into each mold to pick-up pattern.
Trim excess dough around edges of mold with knife.
Molded cookies will be somewhat thick, about 1/4 inch (3/4 cm) or so.
Unmold cookies onto greased baking sheets, leaving at least 1 inch (2 1/2 cm) of space between each cookie.
Brush cookies lightly with milk.
Bake at 400°F. (200°C) for 10 to 12 minutes, or until lightly browned.
For cookie cutter cookies, roll dough 3/8 inch (1 cm) thick on lightly floured board.
Cut into desired shapes and place on greased baking sheets, leaving 1 inch (2 1/2 cm) of space between each cookie.
Brush with milk and bake.
Cookie cutter cookies will bake a little faster because of their more uniform size and slightly thinner dough.