Dutch Speculaas Cookies

Combine the granulated sugar and milk in a large bowl to create a smooth mixture. Next, combine the flour, ground cloves, cinnamon, ground nutmeg, ground ginger, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the sugar mixture and stir until well combined. Add 2 tablespoons of sliced almonds and candied citron to the mixture, then use your fingers or a spoon to incorporate them evenly.

Continue by incorporating the butter into the mixture until it forms a cohesive dough. Knead the dough on a lightly dusted surface until it becomes smooth and pliable. Cover the dough with plastic wrap or a damp cloth and refrigerate for approximately 1 hour to make it more manageable.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly dust a wooden speculaas mold with cornstarch to prevent sticking. Press the dough firmly into the mold, making sure to fill it evenly.

Run a knife around the edges of the dough to remove any excess, then carefully lift it out of the mold or tap it onto a baking sheet. Use your fingers to press any remaining almond slivers into the cookies, creating a design that matches the mold.

Bake the cookies in the preheated oven for 15 minutes, or until the edges start to darken slightly. If your cookies are more than half an inch thick, bake them for 30 minutes at 300 degrees Fahrenheit (150 degrees Celsius).

Remove the cookies from the oven and let them cool on wire racks to crisp up. Store the cookies in an airtight container at room temperature for up to a month, allowing their flavor to mature over time.