Gluten-Free Dutch Spiced Cookies (Kruidnoten) Recipe
These gluten-free kruidnoten are absolutely irresistible. Incredibly delicious and very easy to make from scratch.
Servings: 1 large bowl
Ingredients
- 120 grams rice flour
- 100 grams almond flour
- 100 grams unsalted butter
- 120 grams dark brown soft sugar
- 1 medium egg
- 1 teaspoon baking powder
- 2 tbsp speculaas spice mix prepared according to the recipe
- Pinch of salt
Instructions
- Making these Dutch kruidnoten couldn’t be easier. Place all the ingredients in a bowl and knead until a firm dough forms. Wrap the dough and refrigerate for at least 1 hour. The longer you let it rest, the better, as this gives the flavors more time to develop.
- Roll the dough into small balls about the size of a small marble and place them on a baking sheet lined with parchment paper. Leave some space between them because they will spread slightly.
- Bake the kruidnoten for 10-15 minutes at 340°F /170°C (conventional oven).
- Let them cool briefly on the baking sheet before transferring them to a wire rack.
Tips
You can replace the rice flour and almond flour with a gluten-free all-purpose flour blend (see the frequently asked questions above the recipe).
How to store
Store in an airtight container for 2–3 weeks. You can also freeze the kruidnoten for up to 3 months.