adapted from christmas-cookies.com
Serves 30

Note: One of the beauties of this recipe is that speculaas can be enjoyed both soft and crispy, so if you overbake it a bit, it will forgive you. (Just to be clear, I'm not talking blackened edges here.)

1 C butter, softened
2 tsp vanilla
1 C sugar
1 ¼ C brown sugar, firmly packed
2 large eggs, beaten
3 ½ C flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
½ tsp ginger
¼ tsp anise extract
1/8 tsp salt
½ C sliced almonds

Preheat oven to 350 degrees. Beat butter, vanilla, and sugars until fluffy. Add eggs. Sift in dry ingredients and stir into butter mixture (the dough will be stiff). Roll or press dough into jelly roll pan. Press almonds lightly into dough. Bake 20-30 minutes. Cool and cut into squares.

You can also chill the dough and then cut it into rounds or into shapes. You know, if you're the energetic type. As for me, I keep my experimentation to adding milk chocolate chips on top instead of almonds. Pretty good by the way. Pretty good.
Posted by The Tasty Cheapskate