SC - Speculaas

[Elise Fleming]

Greetings.  Here are two or so items I saved regarding speculaas.  I 
haven't found any "period" recipes myself but have seen pictures of the 
speculaas in Dutch still lifes from around 1630 or 1640.  Recipes 
follow:

Alys Katharine

SPECULAAS OR DUTCH LETTER COOKIES

Dutch Letters
(From Better Homes and Gardens, January 1995, page 124)

"These traditional marzipan-filled pastry letters are eaten most 
often at Christmastime, although many Dutch families in the 
U.S. enjoy them for special occasions year-round.  The letter 
S (for Saint Nicholas) is the most common shape, but you can
 bend the pastry ropes into letters of your choice, such as the 
initials of family and friends.  Purchased frozen puff pastry
 makes this version easier than ever.  Freeze the baked letters 
to keep on hand for company.  The pastries will thaw while 
the coffee is brewing."

"Before purchasing the almond paste, check the ingredients 
listed on the package.  Select a brand that is made only with 
almonds and sugar, not corn syrup or furctose.  Otherwise, 
the filling may soften and leak out of the pastry during baking."

2  17 1/4 oz. pkg. (4 sheets) frozen puff pastry
1 slightly beaten egg white
1   8-oz. can almond paste
1/2 cup granulated sugar
1/2 cup packed brown sugar
granulated sugar

'Thaw the frozen puff pastry according to package directions.  
For filling, in a small mixing bowl stir together egg white, 
almond paste, 1/2 cup granulated sugar, and brown sugar.  
Set aside.

On a well-floured surface, roll each sheet of thawed puff pastry 
into a 12 1/2x 10" rectangle.  Cut each rectangle into five 
10x2 1/2" strips.  Shape a slightly rounded tablespoon of 
almond filling into a 9" long rope.  Place the almond rope 
down the center third of one strip.  Roll up the strip lengthwise 
(Alys:  short side to short side, not end over end.)  Brush the 
ends with water; pinch well to seal.  Repeat with the remaining 
dough strips and filling.

Place the filled strips, seam side down, on an ungreased baking 
sheet, shaping each strip into a letter.  Brush with water; sprinkle
 with additional granulated sugar.  Bake in a 375º oven for 20 
to 25 minutes or till pastry is golden.  Remove pastries from the 
baking sheet.  Cool completely on wire racks.  Makes 20.

To freeze:  Place the cooled, baked letters between layers of 
waxed paper in an airtight freezer container.  Seal, label, and 
freeze for up to 3 months.  To thaw, let pastries stand uncovered, 
at room temperature for 30 minutes.

Dutch Letter Cookies
(From Conrad Jay Bladey, bj333 at FreeNet.Carleton.CA, 27 
December 1994)

"Take almond paste and wrap it in filo dough -- greek generally 
thin sheets -- bake with cinnamon on top and when done topped 
with confectioners sugar...Make the rolls about 1/2 to 2/8 inches 
in diameter.  It is too righ otherwise and bake till brown.  Try a 
high oven 400º etc."


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