Speculoos from Zoë Bakes Cookies

In a small bowl, whisk together the flour, almond meal, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. Set aside.

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and molasses on medium speed until light and fluffy, about 2 minutes. Mix in the flour mixture on low speed until just combined. On a sheet of plastic wrap, form the dough into a 6-by-3-inch brick, using a bench scraper to form neat sides. Wrap and refrigerate for at least 1 hour, or up to 3 days. You can also freeze the dough for about 1 month.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Using a very sharp knife, cut the chilled dough along the short side into slices 1/8 inch thick and 3 inches long. Lay the slices on the prepared baking sheet. They won’t spread much, so they can be placed close together.

Bake, one sheet at a time, in the middle of the oven for about 15 minutes, until they are a caramel-brown color. Allow to cool on the baking sheet completely.

Notes from Zoë: Speculoos, the cinnamon-spiced Belgian biscuit, became well known and much loved in my family due to the Lotus Biscoff cookies that are often served mid-flight. I don’t usually take my inspiration from airplane snacks, but these are a phenomenon. You too may have nibbled on one while you were miles high in the air. Or you may have sampled “cookie butter,” the wildly popular spreadable version of the rich, caramelly cookie, which would also be amazing spread on these cracker-like cookies. The cookies get their snap and rich flavor from a combination of almond and wheat flours. I’ve added a few more spices to the mix than is traditional and shape them into a brick before slicing them into dunk-able rectangles. It’s simple, and they taste just divine.