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!
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 black pepper
Spekulatius Cookie Dough
- 2 cups organic, all-purpose spelt flour also called white spelt flour
- 1 cup dark brown sugar
- 1 cup butter
- 1 egg beaten
- 1 tbsp spekulatius spice mix
- 1 cup chopped or sliced almonds optional
Preheat the oven to 350 degrees F and line a 12" x 9" baking pan with parchment paper. Set aside. Reserve 1 tbsp of the beaten egg in a small bowl. Set aside. In a medium bowl mix the spelt flour and spekulatius spice mix together. Set aside.
In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand held electric beater beat the butter, then add the brown sugar and beat again until fluffy. Add the egg and beat until thoroughly combined.
Add the flour and spice mix to the wet ingredients and mix on low until everything is combined. Empty the dough into the prepared baking pan and press it out evenly to the edges of the pan using floured hands.
Using a pastry brush, spread the reserved beaten egg on top of the dough. Sprinkle the chopped or sliced almonds on top and bake for 30-35 minutes until the dough is shiny and the nuts are toasted.
Remove from the oven and allow to cool in the pan for about 30 minutes, then lift entire dough onto a cutting board using the parchment paper. Slice into small squares and cool completely before storing in air tight containers.
These cookies freeze really well!