Spekulatius is a traditional Christmas cookie that originated in the Netherlands and very diffused in Germany. It is made out of a short dough (a cookie dough that is rolled out), and is formed by using a cookie mold. They are thin, crispy, and evenly browned.
I found this used mold this summer and I waited until I had some time in Advent to prepare them.
There a many recipes of these cookies and most of them don’t include almonds in the dough.
One of the traditions variations suggests not using the almonds ground in the dough, but after removing the cookie from the mold, brush the bottom with flour, dust it with almonds ground and place it onto the cookies sheet. The choice is yours.
- 4 cups flour, about 2 tablespoon additional flour
- 1 cup brown sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- 1 tablespoon Spekulatius or Gingerbread spices
- 3 ounces almonds very finely grounded (optional, I added this)
- 1 pinch salt
- 3 eggs
- 7 ounces butter or margarine, softened
- Mix all the dry ingredients together.
- Cream together the butter and sugar.
- Add eggs one by one and cream again.
- Add the combined dry ingredients and mix, add enough flour to form a quity stiff dough and chill for one hour.
- Dust you clean dry mold with flour you can use a brush to distribute it better, distribute with brush and invert to remove excessive flour.
- Take a portion of dough form a ball or a cylinder (depends o the shape and size of them), dust the dough lightly with flour and press the dough into cookie boards. Press dough in with fingers, level it off and cut excessive dough with a thread, then turn the board over and bang easily on the counter so the cookie drops out possibly directly on a cookie sheet
- Bake at 350°F/180°C for about 10 until borders begin to brown lightly.
- Store in sealed container to help retain crispness.
Note if you don’t have the ready spices try the combination of: 1 teaspoon cinnamon 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1/2 teaspoon ginger, 1/2 teaspoon allspice