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
Test Kitchen Notes
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
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Ingredients
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1 teaspoon
cinnamon
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1 teaspoon
cloves
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1/2 teaspoon
anise
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1 teaspoon
nutmeg
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1 teaspoon
coriander
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1 teaspoon
cardamom
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2 3/4 cups
whole-wheat flour
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1/2 cup
ground almonds
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1 cup
brown sugar
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1 teaspoon
baking powder
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2
eggs
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1/2 cup
butter
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1/8 cup
milk
Directions
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Mix the spices in a small bowl.
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In a separate mixing bowl, stir together the flour with the almonds, spice mixture, brown sugar, and baking powder, then add in the eggs.
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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.
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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.
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Let cool completely, then store in an airtight container for up to three weeks. Enjoy!
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