Speculoos cookies

These spiced Belgian biscuits pair perfectly with a glass of milk or a cup of tea. Enjoy one for dessert or as a snack.

Servings: 24

Ingredients
• 2 1/4 cups brown sugar
• 2 egg yolks
• 1 cup unsalted butter, room temperature
• 3 tablespoons 35% heavy whipping cream
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 cup almond flour
• 3 1/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground aniseed

Directions
1. In a large bowl, combine the brown sugar, butter, egg yolks, cream, vanilla, and lemon zest. Mix for about 5 minutes using an electric mixer until pale and airy. Add the almond flour and mix until well incorporated.

2. In a separate bowl, combine the remaining ingredients. Gently pour the dry ingredients into the wet ingredients, beating constantly. Form a ball with your hands, cover it with plastic wrap and let it stand at room temperature overnight.

3. Preheat the oven to 375 F. Using a rolling pin, roll out the dough to about 1/2 inch thick. Cut out pretty shapes with a cookie cutter or knife.

4. Place the cookies on a parchment-lined baking sheet—Bake for 12 minutes or until lightly browned. Let cool completely before serving.