Preheat oven to 350°F.

In an electric mixer, cream together the butter and brown sugar until smooth and fluffy.

Add eggs one at a time, allowing each to mix in, then add the extracts and molasses.

Sift together the salt, baking powder, speculaas spice mix, and flour.

Add flour mix to the mixer on low, beating in until you have a smooth dough.

Press 1/3 of the dough mix (about 3/8" thick)  into a heavily sprayed shortbread pan. Make sure you use nonstick oil spray (such as Pam) and not the baking spray that contains both oil and flour (Baker's Joy).

Press it out using a piece of waxed paper so it doesn't stick to your fingers, and smooth it using a small roller (I used a cannoli form).

Sprinkle the dough with sliced almonds and press down lightly so they stick.

Refrigerate the dough in the mold for about 15 minutes.

Bake in the pan for thirty minutes or until lightly brown at the edges.

Cool in pan ten minutes, run a small knife around the edge then turn out onto a cutting board, tapping lightly if needed to free the cookies.

Cut the cookies with a sharp knife along the lines while they are still warm.

Bake as above, except, chill the dough before putting in the mold.

Brush the mold with powdered sugar instead of using nonstick spray.

Gently remove the cookie from the mold before baking.

Cool the cookies on the pan for ten minutes, then finish cooling on a wire rack.

Bake as you would with the wooden molds, except instead of dusting  with powdered sugar, spray the molds with Baker's Release spray (like Baker's Joy)  and the dough should come out of those readily.

Note: The dough can also be rolled out 3/8" thick and cut with cookie cutters.