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Discover my take on Belgium’s beloved ‘Speculaas’!

Unlike traditional speculaas, my version features a soft, tender center that melts in your mouth. Crafted with almond flour and other gluten-free ingredients, it delivers a delicate nutty- marzipan-like flavor, perfectly balanced with warm cinnamon spices and the rich sweetness of dark sugar.

Inspired by one of my most cherished childhood memories—waking up on Saint Nicholas Day to the delightful scent of mandarins, marzipan, chocolate, and speculaas—I’ve spent many hours reimagining this classic treat. By swapping wheat flour for ao almond flour, I’ve created a gluten-free version that stays true to the original flavors. Achieving the perfect balance between a soft, chewy center and a crispy exterior, with just the right amount of almond richness, has been a rewarding challenge.

Ideal with coffee, tea, or paired with a bite of dark chocolate, this cookie offers an indulgent yet refined treat.

Please note that while I use only gluten-free ingredients and aim to create nutritious, wholesome treats, my kitchen is not yet certified gluten-free. As a result, minor cross-contamination could occur.