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Author Notes: We Germans love our Christmas Cookies, and there's no holiday season without Spekulatius! If you're lucky there is a special family recipe that's been passed down for generations. The cookies are crisp and crunchy, spiced with Christmas flavors, and great to be dunked in milk or any other tea-time beverage. —Sabrina
Food52 Review: These cookies are simple to put together and easy to roll out. The spices smell so lovely too, and while I found the cookie a bit more biscuit-like than cookie-like, I do think they'd be quite nice with tea. —The Editors
Makes about 30 cookies
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon anise
- 1 teaspoon nutmeg
- 1 teaspoon coriander
- 1 teaspoon cardamom
- 2 3/4 cups whole-wheat flour
- 1/2 cup ground almonds
- 1 cup brown sugar
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup butter
- 1/8 cup milk
- Mix the spices in a small bowl.
- In a separate mixing bowl, stir together the flour with the almonds, spice mixture, brown sugar, and baking powder, then add in the eggs.
- Cut in the butter and gradually add in the milk. Keep kneading (with your hands) for approximately 3 to 5 minutes until a slightly sticky yet well mixed dough resembles. Wrap in foil and let rest for at least 30 minutes/preferably overnight in a cool, dark place.
- Preheat the oven to 350° F. Roll the dough out with a pin on a slightly floured surface, about 1/2 centimeter thick, then cut out your cookies. You can optionally use stamps or ornaments to stamp them for that extra special look. Line a baking tray with parchment paper and assemble your cookies on it 2 to 3 centimeters apart. Bake for 8 to 10 minutes until they can easily be lifted from the paper and are slightly browned on the surface.
- Let cool completely, then store in an airtight container for up to three weeks. Enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World