Small Spice Cakes

These small spice cakes (more cookie than cake despite the name) come from the German and Swiss tradition of holiday baking, where ground nuts replace some of the flour for a denser, richer crumb. The hazelnuts here aren’t optional flavoring; they’re structural, providing the body and oils that keep the cookies tender.

The spice mix (cinnamon, cloves, nutmeg) is added to taste rather than measured, which is true to the tradition. European bakers calibrate spice based on freshness and brand, so start with a teaspoon total of the three combined and adjust upward if you like a bolder flavor profile.

Lemon zest is the brightening note that keeps these from going too heavy. The citrus oils cut through the richness of butter and ground nuts, and the spices read as warming rather than dense.

The whole almond pressed into the top before baking is more than decoration. As the egg wash bakes, it glues the almond on while creating that characteristic glossy, deeply golden finish you see on European holiday cookies.

Chef Tips

• Toast the hazelnuts at 350°F (175°C) for 8 minutes before grinding. Toasted nuts deliver dramatically more flavor than raw.
• Grind hazelnuts in short pulses with a tablespoon of the recipe’s flour. The flour absorbs oils and prevents the nuts from turning to nut butter.
• Chill the dough 30 minutes before rolling. Cold dough rolls cleanly without sticking and holds its shape during baking.
• Brush egg wash on each cookie just before topping with the almond. Wet egg holds the almond in place through the bake.

Variations

• Swap hazelnuts for ground almonds for a sweeter, less robust flavor (more typical of Italian versions of this cookie).
• Add 1 teaspoon of cocoa powder for a subtle chocolate undertone reminiscent of Lebkuchen.
• Drizzle with a thin lemon glaze after cooling for a more decorated holiday presentation.