A couple of years ago, I got The Gourmet Cookie Book for Christmas. I immediately loved the book just for its stunningly elegant graphic design. It’s a book worth having, even if you never make a single recipe out of it, because it is a piece of art all by itself. It took me a while to get around to making the cookies, but every recipe I’ve tried has been good so far.

Yesterday, I made Speculaas (Saint Nicholas Cookies) from this book. I think I’ve found my new favourite cookie. These lovely biscuits combine the best of biscotti, rusks, and gingerbread in a highly dunkable package! I made the recipe straight from the book:

Combine in a medium bowl:

3 cups flour

4 tsp baking powder

1 Tbsp cinnamon

1 tsp cloves

1 tsp nutmeg

½ tsp ground aniseed

½ tsp ground ginger

½ tsp salt

Beat in a large bowl until light and fluffy:

1 cup butter

1 ½ cups brown sugar

Stir in:

3 Tbsp milk

Gradually add the flour mixture to the butter mixture, stirring until it is well combined. Form the dough into a ball and knead on a well floured board. Roll into a rectangle ¼-inch thick, and cut into rectangles 2 ½ inches by 1 ½ inches with a knife or cutter (I used my bench scraper, and it did a lovely job). Place the rectangles on a buttered cookie sheet, decorate with blanched almonds, halved or slivered (press the almonds gently into the dough), and brush them with lightly beaten egg white.

Bake at 375°F for 12 to 15 minutes, or until browned and firm.