Gluten Free Almond Windmill Cookies (Speculaas Cookies)

Growing up in Austria, my mom always had a few boxes of Spekulatius (speculaas cookies) on hand during the holidays. Shaped like windmills, with a crunchy layer of toasted almonds and packed with flavor, they were my absolute favorite. Naturally, I had to recreate my own version: Gluten Free Almond Windmill Cookies that capture that same spiced, festive taste. These cookies are thin, crispy, and perfectly spiced - ideal with a cup of tea or whenever the craving strikes!

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe for Gluten Free Almond Windmill Cookies with King Arthur Measure for Measure, Bob's Red Mill 1-1 and my own gluten-free flour blend. While the cookies came out delicious with every blend I tried, the cookie dough made with King Arthur Measure for Measure was the easiest to work with. It was not tacky, rolled out without any additional flour and the cookies held their shape while baking.

Almond Flour: The addition of almond flour enhances the flavor and texture, giving the Almond Windmill Cookies a slightly nutty richness and a more tender crumb.

Turbinado Sugar: Since Belgian Dark Brown Candi Sugar can be tricky to locate in the US, I am using Turbinado Sugar (Sugar in the Raw). It is a minimally processed sugar made from raw sugarcane juice. It is less refined than white sugar, retaining some natural molasses, which gives it a light golden-brown color and a subtle caramel flavor.

Spices: There are countless variations of spice blends for Speculaas Cookies, but my favorite combines cinnamon, cardamom, nutmeg, cloves, ginger, and a hint of white pepper. Traditional recipes call for Ceylon cinnamon, or "true cinnamon". You can usually find in specialty stores, international markets, or online. It’s lighter in color and has a subtler, sweeter taste. Cassia cinnamon, the variety most commonly sold in U.S. grocery stores, works wonderfully in this recipe.

Almond Windmill Cookies Recipe Testing Notes

The trickiest part of getting Gluten Free Almond Windmill Cookies just right was the sugar. Original recipes call for Belgian Dark Brown Candi Sugar, which is a dark, caramelized sugar made from raw cane or beet sugar. It has a rich, molasses-like flavor and a coarse texture, adding depth and sweetness to cookies and pastries like Speculaas. Its toffee and caramel notes make it perfect for traditional recipes.

After struggling to find Brown Candi Sugar in Chicago and online (without waiting 2-3 weeks for delivery), I decided to try the recipe with Dark Brown Sugar. Brown sugar is refined white sugar mixed with molasses to give it color and flavor, with dark brown sugar containing more molasses than light. While the cookies turned out okay, I wasn’t happy with their soft texture just hours after baking. The cookies I had in mind were crispy with a little snap.

So, I turned to our knowledgeable friends at America's Test Kitchen, who recommend ground-up turbinado sugar. I never thought about doing this, but it turned out to be exactly what I needed. The test cookies had a perfect snap and a subtle caramel flavor. I grind the sugar using my coffee bean grinder, but a regular blender or food processor works just as well.

I should also mention that letting the Almond Windmill Cookie dough rest in the fridge for at least overnight makes a big difference. It improves both the flavor and helps the cookies hold their shape better when baked.

What's the difference between Speculaas and Speculoos Cookies?

Speculaas and speculoos are very similar, but the terms are used in different regions and contexts, which can create some confusion.

Speculaas refers to the traditional spiced cookie, typically made with a variety of spices like cinnamon, cloves, nutmeg, and ginger. This version is popular in the Netherlands, Belgium, and parts of Germany, especially around Saint Nicholas' Day. Speculaas has a more complex spice profile, giving it a warm, aromatic flavor. Speculaas cookies are often cut into shapes like windmills or figures, giving them their crisp, crunchy texture (which is why they're sometimes called "Windmill Cookies").

Speculoos is most commonly associated with the Lotus Biscoff biscuit, which has a distinct flavor profile. Its signature taste comes from kandij syrup (Belgian rock sugar syrup) and a high level of caramelized sugar, creating a sweeter, more caramel-like flavor. This version is less spicy and sweeter than traditional speculaas and has become widely popular, especially in the form of cookie butter.

Grinding Turbinado Sugar

I use my (cleaned) coffee grinder to bring the turbinado sugar into a fine powder for this cookie recipe. A blender or even a food processor will work just as well. Skipping this step will cause for the cookies to be very gritty and not enjoyable.

1. Add the raw sugar to the coffee grinder and pulse 3-4 times.
2. Allow the sugar dust to settle before you remove the lid.
3. Use the ground turbinado sugar as directed in the Speculaas Cookie recipe.

How to make Almond Windmill Cookie Dough

Making the dough for Gluten-Free Speculaas is very straightforward. I prefer using butter that's slightly softened - just a few minutes at room temperature, not fully warm, but not straight from the fridge either. I also use a cold egg straight from the fridge. I’ve found that using colder ingredients helps limit the dough’s spread while ensuring the cookies don’t rise too much. It's a similar concept I use to make my Gluten Free Cutout Cookies.

1. In a small bowl combine the gluten-free multi-purpose flour, almond flour, spices, baking powder, baking soda, and kosher salt. Make sure to whisk or sift the ingredients together. Set aside.
2. Combine the unsalted butter and ground-up raw sugar in the bowl of a stand mixer fitted with a paddle attachment. With the mixer running on low,  mix until the hunks of butter are coated with sugar. Under no circumstances cream the butter and the sugar. Incorporating air into those two ingredients will cause the dough to spread.
3. Add the cold egg and vanilla extract to the butter-sugar mixture. Mix at a low speed just until the ingredients combine. The mixture may look curdled since no dry ingredients have been added yet to absorb the liquid.
4. Turn off the mixer and scrape down the sides of the bowl and the paddle attachment.
5. Add the flour mixture to the wet ingredients and with the mixer running on low, mix everything together. This may take a few minutes but the windmill cookie dough will slowly come together. While you may consider increasing the speed, I recommend mixing the dough at a low-medium speed to avoid incorporating air into the dough.
6. The dough will be very soft and sticky. So unless you LOVE messing with a sticky mess, I recommend sticking the bowl with the cookie dough (covered) in the refrigerator for 10 minutes before continuing with the recipe.

Rolling out the Almond Cookie Dough

The dough for Almond Windmill Cookies is on the softer side but should not stick to the parchment paper if made as written. Should it be very tacky, lightly flour the parchment paper or place it back in the fridge for a bit longer. I found the easiest way to roll out the dough is between two pieces of parchment paper.

1. Once the gluten free almond cookie dough has rested for 10 minutes in the fridge, transfer it to a clean work space. Quickly knead it into a smooth dough and then divide it into 2 halves, around 300 grams each. This makes rolling out a lot easier.
2. Place half of the dough on a piece of parchment paper and with clean hands press it out into a ½" inch disk. This will make rolling out a lot easier.

3. Lay a second sheet of parchment paper over the dough. Using a rolling pin, roll the dough between the two sheets until it's about ¼ inch (around 6 millimeters) thick.
4. To make the rolling process smoother, I like to turn the dough over a few times. This helps prevent sticking and ensures even thickness. I also peek under the parchment paper occasionally to check the dough's progress and ensure it’s rolled out evenly.

5. Once the Gluten Free Almond Windmill Cookie Dough is rolled out to the desired thickness, top it with sliced almonds. Using your hands, gently press the almonds into the cookie dough.
6. Place the second sheet of parchment paper on top of the windmill cookie dough and transfer it to a sheet tray. Chill the dough in the fridge for 10-15 minutes while you repeat the rolling out with the second half of the cookie dough. This step helps the dough firm up, making it much easier to flip over so the almonds are on the bottom. Be sure to let both portions of rolled-out dough rest in the fridge before flipping to ensure the best results.
7. After chilling, carefully flip the dough over so the almonds are now on the bottom. Roll the dough a few more times with the rolling pin until it's about 3/16-inch thick (roughly 5 mm). This also helps the almonds stick to the dough.
8. Transfer both pieces of rolled-out dough to a sheet tray, cover with a lid or plastic wrap, and chill for at least 12 hours. This resting time helps develop the flavor and ensures the cookies will hold their shape when baked. (At this point the Speculaas Cookie Dough can be kept in the fridge for up to 2 days)

Baking Gluten Free Almond Windmill Cookies

I like to use a 2-inch rectangular cookie cutter with scalloped edges to cut out these Gluten Free Speculaas Cookies. Of course, you can use a different cookie cutter, but I recommend a basic shape. I like the rectangular shape because it allows me to cut the cookies as close as possible with very little scraps.

I like to roll and cut out all the windmill cookies first, arrange them on sheet trays, and freeze them until all the dough is prepared. This allows me to focus on baking without interruptions. If you can't fit all the cookie sheets in your freeze, place them in the fridge and freeze them one tray at a time while one tray is in the oven baking.

1. Preheat the oven to 315F and arrange the racks in the oven in the middle. This way the cookies will bake evenly.
2. Line two baking trays with sheets of parchment paper. The amount of sheet trays needed depends on the size of your cookie cutters.
3. Use a cookie cutter to cut the dough into desired shapes. The cutters should cut through the sliced almonds without any problems. Make sure to cut the cookies are close as possible to get a better yield each time you roll out the dough.
4. Using a small offset knife, carefully transfer the cut-out cookies, almond side down, to the prepared baking sheets. Avoid overcrowding the trays and leave enough space between the cookies to allow for proper airflow during baking.
5. Gather the dough scraps and set them aside. I like to roll out all the scraps together at the end.
6. Repeat the cutting process with the remaining rolled-out dough and scraps. While cookies from the scraps may not have sliced almonds on the bottoms, they will still contain almonds throughout and be just as delicious.
7. Once all the dough has been cut and chilled, bake the first tray of cookies at 315°F for about 20 minutes. Baking time may vary depending on the size of the cookie cutter. The cookies will puff up slightly and should appear matte and dry when fully baked.
8. Remove the baked cookies from the oven and let them cool on the tray for 10 minutes before transferring them to a cooling rack.
9. Repeat the baking process for the remaining trays of cookie dough.

Storage & Freezing

These cookies should be nice and crisp for several days if not weeks, if you store them properly. Once fully cooled, place them in an airtight container. Store the container at room temperature for up to 1-2 weeks. Keep them away from direct sunlight or heat sources to maintain their crispness.

You can also freeze the cut-out cookie dough. I like to arrange the cut-out cookies on a sheet tray and place them in the freezer until fully frozen. Once frozen, I transfer them to an airtight container, placing pieces of parchment paper between the layers so the cookies won't stick together. When ready to bake, bake them straight from the freezer. Add 2-3 extra minutes of baking time to the total baking time.

FAQ - Gluten Free Almond Windmill Cookies

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.