Press the dough for these cookies into a carved wooden mold, or roll out the dough and cut with cookie cutters.
In a medium mixing bowl, combine the brown sugar and milk, and stir until smooth. Add the flour, spices, salt, baking powder, almonds, and fruit. Cut in the butter with a pastry blender. Chill. Preheat oven to 350° F. If using a wooden speculaas mold, dust it with cornstarch, covering every bit of carving. Firmly press the dough into the mold, then run a sharp knife along the edges of the design. Gently lift the dough or tap it onto a greased cookie sheet. Press almond slivers onto the cookies wherever they fit into the design. To make cutout cookies, roll the dough about ¼ inch thick and cut with cookie cutters. Bake for 10 to 15 minutes. Let them cool and crisp on a rack.