Last Updated: April 24th 2026.
It’s Sinterklaas time in the Netherlands, so here’s a second Sinterklaas recipe I tested. The first I posted yesterday, kruidnoten. There are many sweets that are specifically for the Sinterklaas period. Speculaas comes in various forms, as chunks, stuffed and shaped in various figures. This time I picked a recipe I shaped into gingerbreadmen. The recipe is from Allerhande, a food magazine from Albert Heijn. When you want speculaas in pie vorm, the speculaas pear pie is a good idea. A variation are the Chocolate Kruindnoten with Cranberries and Hazelnuts.
Speculaas is delicious! It’s something I grew up with and which I make each year in this period. It’s crunchy, seasoned to perfection and simply good.
The recipe is great, I only made minor changes. 180°C instead of 175°C, my oven doesn’t have that grade. 5 Minutes longer in the oven compared to the recipe. I made smaller men, so I could make more in total. Because of this I used less almonds.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Gingerbreadmen or Speculaasmannetjes
Allergies: wheat, gluten, dairy.
Ingredients
250 grams flour
2 teaspoons baking powder
125 grams dark brown castor sugar
Salt
1 ½ tablespoon speculaas seasoning
175 grams cream butter
17 white almonds
Instructions
Mix the flour, baking powder, sugar, a bit of salt and speculaas seasoning. Add the butter and rub it with your fingers till it’s a crumbly dough. Then knead it fast in a ball. Wrap it in foil and place it in the fridge for 2 days, so the flavors come out well.
Roll the dough out on a floured surface. Cut out gingerbreadmen with a cookie cutter. Place an almond on each man. Bake in a preheated 180°C/355°F oven for 25 minutes.
Let cool on baking sheet for 5 minutes before removing to a rack to cool completely.
Notes:
- Recipe source is Allerhande magazine.
- Enough for 17 gingerbreadmen.
