Dutch Speculaasbrokken are spiced cookie chunks. It’s a Dutch treat that’s usually eaten during fall and winter, around Saint Nicholas Day and Christmas. If you’ve read more of my recipes, you know I love anything containing speculaas spice, that includes these chunky cookies. Dutch Speculaasbrokken are made as one giant cookie which you have to break apart into chunks after baking.
How To Make Dutch Speculaasbrokken
To make Duthch speculaasbrokken you’ll need, speculaas spice mix (can be substituted with pumpkin pie spice), dark brown sugar, self-raising flour, salt, butter, milk and halved blanched almonds. (The full list of ingredients including measurements can be found in the recipe card below.)
You can add your ingredients into a bowl, or add the flour to a work surface and make a well. Add the sugar, speculaas spice and salt.
Add milk and butter and cut the butter into the ingredients till you have a crumbly consistency. Once it’s crumbly, use your hands to knead into a dough. If needed, just add more milk if the dough is too dry and add more flour if the dough is too wet.
Wrap the dough in plastic wrap and leave to rest in the fridge for at least 30 minutes. Once the dough has rested you can roll out the dough, either on a floured work surface and transfer to a baking sheet lined with parchment paper. Or roll it out into a rectangle of approximately 0.4 inch / 1 cm thick on the parchment paper directly.
Brush the rolled out dough with a little bit of milk and top with halved almonds. I put the almonds on evenly so I can break the cookie around the almonds into chunks. That way each chunk will have a piece of almond on it. Bake in the oven till golden.
Once baked you’ll have a giant speculaas spiced cookie topped with almonds which you can break into chunks and turn it into speculaasbrokken, speculaas cookie chunks.
Serve with coffee or tea or just eat them as a snack. I can eat these chunks all day!