SPECULOOS – the paste that grabs you and never lets go…….

Okay, here’s the deal.  I’m in France and I walk everywhere.   EVERYWHERE.    When I’m not walking I’m on a train, when I get off the train I walk some more. I climb steps and would give the Stair Master a run for its money.  My husband cannot keep up with me.   And because of this little activity – that is always necessary (because we have no car) it has become a way to drop weight plus be most adventuresome.  AND, because we are walking so much absolutely everywhere,  my pants/jeans/slacks are falling off my body.  The only pants that I  have left that I can wear into Paris now are my PAJAMA JEANS – because they have this little tie at the waist.  Sacre Bleu!!! Pajama Jeans into Paris!!! Does anyone know I do  this?  I do hope not!!    David’s slacks  have even surpassed my falling pants and  he had to put an additional rung in his belt because it would have been embarrassing to see them fall in class while teaching!!  🙂

But then something happened.  I discovered SPECULOOS.   For those of you that are not aware of this tasty treat, I encourage you to read about it on: http://en.wikipedia.org/wiki/Speculoos

Spices used for Speculaas (a Dutch cookie). Speculaas blend (Speculaaskruiden) 15 gr cinnamon (kaneel), 2 gr cloves (kruidnagel), 2 gr nutmeg (nootmuskaat), 1 gr white peppercorn (witte peper), 1 gr ginger powder (gemberpoeder), ½ gr cardamom seeds (from the green pods) (kardemomzaadjes). Grind in a coffee grinder or mortar. Nederlands: Speculaaskruiden (Photo credit: Wikipedia)

and then go out and try to find some. But those of you in the states, probably won’t find it.  I’ll have to bring (the PASTE)   to you.  It’s Dutch.    The cookie is known as  DUTCH WINDMILL COOKIES in the states. For those of you that work for the airlines, like I do – or are those that regularly fly FIRST CLASS on any particular airline, they serve these tasty cookies on the plane,

speculaas_rokken_bakkerij_verbeek_brummen (Photo credit: ciao_yvon)

in order to keep you quiet when you’re expecting a hot meal because you are, after all,  in First Class and deserve that hot meal.   Sometimes it works.  They are so good, you just keep asking for more and the F/A’s keep bringing you more because that’s all that they can serve – plus designer chips.  ANYWAY,   It’s the most amazing paste  from a cookie ever.  You thought you liked PEANUT BUTTER?!?  Just you wait.  I have to blame my friend for this added weight gain, because she introduced it at the family party she gave and there’s no looking back.!!!  I ate the entire jar!!!!

Here’s the scoop from Wikipedia…….. (See how it’s pronounced!)

Speculoos (Dutch: Speculaas Dutch pronunciation: [spekyˈlaːs], Flemish Dutch: Speculoos, French: spéculoos) is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast in the Netherlands (December 5), Belgium (December 6),^[1] and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat.

Speculoos dough does not rise much. Dutch and Belgian versions are baked with light brown (beet) sugar and baking powder. German Spekulatius uses baker’s ammonia as leavening agent. Spices used in speculoos are cinnamon, nutmeg, cloves, ginger, cardamom and white pepper. Most Speculoos versions are made from white flour, brown sugar, butter and spices. Some varieties use some almond flour and have slivered almonds embedded in the bottom. Belgian varieties use less or no spice.

AND THEN THEY MAKE IT INTO A PASTE………………!!!!!!