Sometimes you end up being exactly where you need to be at exactly the right time. Maybe it isn’t sometimes. Maybe we are always exactly where we need to be. —Carrie Day
Hello my dear ones! This is my final post of 2018 and I want to leave you with one last recipe for the year.
But first and foremost, something more important. I want to wish you a happy Christmas or simply a wonderful holiday season and a 2019 that’s filled with love & laughter, peace & health. I also want to thank you. Thank you from the bottom of my heart for your kind comments and support and following along my day-to-day on Instagram. Yes, I started this little venture as a personal recipe book for my family with absolutely no pursuance of fame or fortune but that you have joined along has made this journey ever so extraordinary and fulfilling, more than you’ll ever know. Thank you so much!
Much love,
Annika, xoxo
Speculaas
(yields about 28 cookies)
- 195 g white whole wheat flour*
- 50 g ground almond
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp freshly ground cloves
- 1/2 tsp fresh lemon zest, fine
- 113 g butter, unsalted and at room temperature
- 80 g raw cane sugar*
- 1 large egg, at room temperature
Find the recipe at The Joy of Baking
*This is where my version deviates from the Joy of Baking. As usual, I’ve replaced AP flour with whole wheat but even more interesting, I use only half of the sugar in the original recipe… go on and try it this way, with so many other flavours coming through, there really is no need for all the extra sugar.
coniferesetfeuillus.com 