Reviewed: Jan. 2, 2009

This recipe is great. I made them for the New Year's Eve and my friends were delighted. They're much better then the ones I used to buy in the shop. The only thing I changed is that I used 1 cup of grind almonds instead of 1/2 cup of sliced almonds. I'm very grateful for this recipe.

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TanjaSuic

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

The cookies where great but the dough needed some almond extract to flovor it

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peter

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Reviewed: Aug. 12, 2007

This cookie was ok. It was a little bland. My husband's family is Dutch and he said that this cookie was not much like the original windmill ones. The spices are off and the texture is too cakey. It does taste nice for a lite snack but not much like real speculass.

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Happy Baker

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Reviewed: Jun. 7, 2005

One of my co-workers requested these for her last day of work with us, but I had never heard of them. I wasn't sure of what to expect but the cookies turned out delicious. They are just sweet enough and would be perfect with tea. I left the dough in the fridge for about 3 1/2 hours and it was so cold I couldn't work with it. I would chill it for about 2 hours next time. I found the recipe to be very easy and very good. I would highly recommend it. Thanks Laura!

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Reviewer:

ESSIEPOO

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: May 26, 2000

The "speculaasjes" are originally from the Netherlands. I was looking all over to find them in the stores. Now I can make them myself, thanks to your recipe. Thanks.

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DAAN

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Reviewed: Feb. 28, 2000

I made these cookies for my family, and they devoured them. I do not have a windmill mold, so I divided the dough in half, made rectangles out it and chilled it in saran wrap. Actually, in the freezer! Then I sliced it into 1/8'slices and baked them for 12 minutes. So crispy and crunchy, these went like wild fire. I found them to be extremely easy. I plan to make these a part of my Christmas cookies!! Thanks for such a great recipe!

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