• Prep Time25 mins
  • Total Time2 hrs 10 mins
  • Makes30 cookies

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 1 cup all-purpose flour

  • 1 cup whole-wheat flour

  • 2 1/2 tsp cinnamon

  • 2 1/2 tsp ground ginger

  • 1/2 tsp ground cardamom

  • 1/2 tsp ground cloves

  • 1/4 tsp ground nutmeg

  • 1/4 tsp white or black pepper

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2/3 cup unsalted butter, softened

  • 1 cup packed dark brown sugar

  • 1 egg

  • 1 1/2 tbsp sliced almonds


  • WHISK both flours, spices, baking soda and salt in a bowl.

  • BEAT butter and sugar in a large bowl with an electric mixer on medium, scraping sides and bottom of bowl, until fluffy, about 3 min. Beat in egg. Reduce speed to medium-low and beat in flour mixture until just combined.

  • TRANSFER dough to a surface and knead until smooth, about 15 times. Divide in half and wrap in plastic wrap. Flatten into discs and refrigerate until firm, 1 hr.

  • PREHEAT oven to 350F. Line 2 baking sheets with parchment.

  • ROLL dough on a lightly floured surface to a scant ¼-in. thickness. Cut out shapes using 2 ½-in. cookie cutter, rerolling scraps and refrigerating as needed. Place cookies on prepared sheet and chill for 15 min.

  • LIGHTLY brush dough with water and gently press almonds to adhere. Bake until edges are browned, 14 to 15 min. Let cool for 5 min, then transfer to a rack to cool. Repeat with remaining dough.

Nutrition (per cookie)

Calories 95, Protein 1g, Carbohydrates 13g, Fat 5g, Fibre 1g, Sodium 43mg.

Kitchen Tip: Invest in a pastry brush with natural bristles to ensure even coating over speculaas cookies.

Get more of our gingerbread recipes

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"