courtesy International Culinary Institute, Horry Georgetown Technical College
Speculaas cookie dough:
16 tablespoons softened unsalted butter
3/4 cup light brown sugar
1/2 cup sugar
2 eggs
1/3 cup almond flour
1/4 teaspoon salt
3 1/4 cups all-purpose flour
1 1/2 tablespoons baking soda
1 tablespoon Speculaas Spice Mix
Pet D’Ange (Marshmallow for Piping):
1 1/2 tablespoons unflavored gelatin
2/3 cup cold water, for gelatin
1/2 cup water
2 tablespooons sorghum or honey
2 cups sugar
6 ounces chocolate candy coating
Gold dust, for finishing
{Notes: Speculaas, a pumpkin pie spice mix, can be made at home, but substitute cardamom for cloves in any at-home recipe you use. Edible gold dust is available at Michael’s.}
Dough: Cream together butter and sugars. Add eggs, one at a time. Add almond flour, salt, all-purpose flour, baking soda, and Speculaas spice mix.
Roll out the dough on a floured surface to an 1/8-inch thickness. Cut out rings with round cutters. Bake at 350 degrees for 12 to 14 minutes and allow to cool completely.
Pet D’Ange: In the bowl of an electric mixer, sprinkle gelatin over cold water. Allow gelatin to soften, about 5 minutes.
In a small saucepan, combine water, sorghum syrup and sugar; stir over medium-high heat until sugar is dissolved. Stop stirring and place a candy thermometer into sugar water. Wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (240 degrees). Remove syrup from heat; add to softened gelatin.
Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, about 8 to 10 minutes.
Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2-inch (No. 11 Ateco) tip, and use immediately.
Finish: Melt chocolate candy coating in sauce pan over low heat. Place in shallow bowl.
Assembly: Pipe the marshmallow onto one ring, place a second cookie on top, and give a little push. Allow to set and dry for 30 minutes and then dip in warm chocolate coating and allow to dry. Garnish with edible gold dust by applying it with a pastry brush. Serve.
