Serves 12
75 min
German Spekulatius Cookies
Recipe GLPRdceb5589eb6570
Traditional German Spekulatius cookies are delicate, molded butter cookies infused with warm spices like cinnamon, nutmeg, allspice, and cloves. With a hint of almond flour, these cookies have a crispy texture and rich flavor, perfect for enjoying with coffee or tea during the holiday season.
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Ingredients
1 stick butter, softened
1 egg
pinch Pinch of salt
1 cup all-purpose flour
½ cup brown sugar
3 tablespoons almond flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
1 tablespoon milk, plus additional for brushing
Directions
Combine the softened butter, egg, and salt in a large mixing bowl and beat together until well combined.
Add half of the flour to the butter mixture along with the almond flour, cinnamon, nutmeg, allspice, cloves, brown sugar, and milk. Mix gently until just incorporated.
Add the remaining flour and knead the dough gently by hand until it just comes together into a slightly sticky mass. Do not overwork the dough.
Wrap the dough tightly in plastic wrap and refrigerate for at least 12 hours, or preferably for 24 hours, to allow the flavors to develop and the dough to become easier to work with.
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper and place it in the refrigerator to chill.
Remove a portion of dough from the refrigerator that is large enough to fill one spekulatius mold.
Lightly coat the mold with cooking spray or dust it with flour to prevent sticking.
Press the dough firmly into the mold, ensuring it fills all the carved details and covers the entire surface.
Using a rolling pin, roll firmly over the top of the mold to press the dough evenly into the mold and create a thin, uniform layer. The excess dough above the mold edge should be minimal.
Trim away excess dough from the edges of the mold with a small knife or dough scraper to help the cookie release more easily.
Tap the underside of the mold firmly against the work surface until the molded cookie falls out onto the chilled baking sheet.
Using a sharp knife, carefully trace around the edges of the cookie to remove any remaining excess dough, creating clean, defined edges.
Repeat steps 7 through 13 with the remaining dough, placing each finished cookie on the chilled baking sheet.
Once all cookies have been molded, return the baking sheet to the refrigerator and chill for at least 30 minutes to set their shapes.
Lightly brush the surface of each cookie with milk using a pastry brush to give them a gentle shine.
Bake the cookies in the preheated oven for 12 to 15 minutes, until they are evenly golden brown and crispy throughout. Remove from the oven and let cool on the baking sheet before serving.
