Speculaas

Ingredients

• 0.5 teaspoon anise seeds crushed
• 1 tablespoon double-acting baking powder 
• 0.5 cup blanched almonds and whole
• 1 cup firmly brown sugar packed
• 1 cup butter softened
• 2 cups flour all-purpose
• 1 tablespoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 2 tablespoons milk 
• 1 teaspoon nutmeg grated
• 2 teaspoons orange rind grated
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 

Equipment

• baking sheet
• oven
• mixing bowl

Directions

1. Cream butter in a large mixing bowl; add sugar, and beat until light and fluffy.
2. Add milk and orange rind; beat until well blended.
3. Sift together remaining ingredients, except almonds, in a medium mixing bowl. Gradually add to creamed mixture, beating well. (Use additional milk, if necessary.)
4. Divide dough in half; press each portion to 1/2-inch thickness on a greased cookie sheet.
5. Cut each portion into 10 rectangles, and press 4 almonds into each rectangle. (Wooden cookie molds may be used to press dough into assorted shapes, omitting almonds.)
6. Preheat oven to 425 for 7 minutes; reduce heat to 325, and bake cookies for 25 minutes. Cool slightly on cookie sheets.
7. Remove to wire racks to cool completely. Break cookies apart, and store in airtight containers.