Spekulatius
Submitted by krainey
Traditional German Spekulatius Christmas cookies spiced with cinnamon, cardamom, and cloves, made with ground almonds and butter. Thin, crisp, and warmly spiced, these are a holiday cookie tin essential.
YIELD
20 servingsPREP
20 minCOOK
15 minREADY
40 minThese thin, crisp spice cookies are a beloved German holiday tradition, and once you’ve had them fresh from the oven, the store-bought versions just won’t cut it anymore.
The dough is rich with butter and ground almonds, perfumed with cinnamon, cardamom, cloves, vanilla, and a hint of almond oil.
Roll it thin, cut it into festive shapes, and bake until golden and snappy.
The whole house will smell like a European Christmas market.
Kitchen Tips
- Chill the dough if it gets sticky. Cold dough rolls thinner and holds its shape better.
- Work quickly when kneading. The butter warms up fast and can make the dough hard to handle.
- These cookies keep well in a tin for weeks, which makes them ideal for holiday gift boxes and cookie swaps.
- For an authentic touch, dust the finished cookies lightly with powdered sugar.
Ingredients
Directions
Mix the flour and baking powder together in a bowl; make a well in the middle and put in the egg, sugar and spices and slowly work it all into a thick dough.
Cut the cold butter into pieces and together with the ground almonds put on top of dough.
Cover all with a little more flour and knead it good to a smooth dough fastly.
If the dough is to sticky cool it a little in the refridgerator.
Roll out the dough nice and thin and cut out with christmas cookie cutters.
Grease a cookie sheet and put the cookies on.
Bake at 400℉ (200℃) on the top slot in the oven for about 15 minutes.
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