Lunchbreak: Dutch treats from deBoer’s Bakery of Holland Michigan

deBoer Bakery
360 Douglas Avenue
Holland, MI
(616) 396-2253

Dutch Winterfest
Through December 8
Holland, MI

Dutch Speculaas


1 lb butter, softened
12 oz powdered sugar
4 oz granulated sugar
2 tsp lemon zest
4 tsp cinnamon
3/4 tsp cloves
1/4 tsp cardamom
2 1/2 oz eggs (2 large eggs)
1 1/2 lbs pastry flour

Preheat the oven to 375. Using a mixer, cream together butter, powdered and granulated sugars, lemon zest, cinnamon, cloves and cardamom. When well blended, fold in eggs then add pastry flour. Blend well. On a lightly floured surface, roll dough to approximately ¼” thickness. Drape dough over lightly floured speculaas mold, then gently tamp it down; bake at 375 for about 8 minutes. Can place whole or slivered almonds in the bottom of the mold before draping with the dough for a decorative touch

Filed in: Lunchbreak, News

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