Here I am sneaking in one more cookie recipe before it’s officially Christmas! These German Spice Cookies, or Spekulatius as they are called in Germany, are another cookie that my Oma has been making for as long as I can remember. When I was little they were probably my least favourite cookie that appeared in the tin of Christmas cookies, but they grew on me and are now one of the first ones I choose.
This year when I went to make these I of course “speltified” them, however, I didn’t adjust the wet ingredients like I normally do when baking with spelt flour. What a happy accident! These little squares not only turned out perfectly spiced but they are far chewier than my Oma’s original version or any Spekulatius cookie recipe I have seen floating around cyberspace… and that makes them the perfect cookie to me.
Wishing you all a Flöliche Weihnachten (Merry Christmas) and of course… happy baking!
If you liked this recipe you are going to love these ones!
Recipe updated December 13, 2023: While the actual recipe hasn’t changed, I completely revamped the method as once I started making these like my Oma used to (with cookie cutters and bits of crushed, sliced almonds on top) I actually preferred them to the thicker, softer squares I have made previously. Don’t get me wrong though, the newer version are still chewy, oh so delicately spiced and just as – I think even more – delicious as the previous version.
German Spice Cookies (Spekulatius)
Spekulatius Spice Mix
- 1 tbsp ground cinnamon
- 1 tsp ground clove
- 1 tsp ground nutmeg
- 1/2 tsp ground anise seeds
- 1/4 tsp ground ginger
- 1/4 tsp ground black pepper
- 2 cups organic, all-purpose spelt flour or organic, all purpose wheat flour (240g)
- 1 tbsp spekulatius spice mix (6g)
- 1 cup unsalted butter at room temperature (227g)
- 1 cup dark brown sugar (200g)
- 1 large egg
- 1 large egg whisked, for egg wash
- 1/2 cup sliced almonds crushed slightly (35g)
In a medium bowl mix the flour and spekulatius spice mix together. Set aside.
In the bowl of a stand mixer with a paddle attachment or in a large bowl with a hand held beater beat the butter on high until light and fluffy, then add the brown sugar and beat again on high until light in colour, approximately 2 minutes. Add the egg and beat again on medium until thoroughly combined.
Add the flour/spice mix to the wet ingredients and mix on low until everything is combined. Cover the bowl or wrap the dough and chill for a minimum of 2 hours.
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper. Set aside. In a small bowl, whisk the egg for the egg wash and set aside.
Empty the dough onto a lightly floured work surface and roll it out to 1/4 inch thickness. Cut with cookie cutters and place 1 inch apart on the prepared baking sheets. Combine the dough scraps with your hands, then re-roll and cut until there is no or little dough remaining. Brush the tops of all the cookies with the egg wash and sprinkle the crushed sliced almonds on top. Bake for 12-13 minutes until the tops are shiny and the bottoms are golden brown.
Remove from the oven and allow to cool for 5 - 10 minutes before transferring to a wire cooling rack.
These cookies freeze really well!