Spekulatius (Spiced Almond Biscuits) is a traditional German recipe for a classic spiced biscuit of plain, rye flour and flaked almonds that's traditionally served at Christmas. The full recipe is presented here and I hope you enjoy this classic German version of: Spiced Almond Biscuits (Spekulatius).
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These are traditional Advent treats in both Germany and the Netherlands (where they're known as speculaas). In Germany they are prepared and eaten during the entire run-up to Christmas, whilst in the Netherlands they are more typically prepared for the 6th of December, St Nikolaus day. The tradition of baking these biscuits goes back at least to the 15th Century. You can buy special wooden rolling pins with pictured squares carved into them specifically for rolling this dough out at home. I don’t have these and missed out on buying them in South Africa, so I use ordinary Christmas-themed pastry cutters. These crunchy and good to snap biscuits are best eaten alongside a black coffee and are also brilliant crushed into a powder and mixed with melted butter to create a Christmas cheesecake or chocolate torte base.
Ingredients:
150g (1 ¼ cups) plain (all-purpose) flour, plus extra for dusting
50g (1/3 cup) rye flour
½ tsp bicarbonate of soda
1 ½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp freshly-grated nutmeg
120g (1 1/5 cups) caster sugar
pinch of fine sea salt
125g (5/8 cup) unsalted butter, at room temperature
1 egg, beaten
milk for brushing
50g (4/5 cup) flaked almonds, for decorating
Method:
Combine all the dry ingredients (flours, spices, sugar and salt) in a large mixing bowl and stir with a wooden spoon. Add the butter and rub it into the flour using your fingertips until it has the consistency of fine breadcrumbs.
Add the egg and bring everything together into a dough with your hands. (Alternatively, simply put all the ingredients into the bowl of an electric free-standing mixer fitted with a paddle attachment and mix until an even dough is formed.)
Heat the oven to 190°C (170°C fan/375°F/gas mark 5) and line 2 large baking trays with non-stick baking parchment.
Roll the dough out on a lightly floured surface to about 3mm (1/8 in) thick. Cut out shapes with your pastry cutter and gently transfer them on to the prepared baking trays, leaving 1cm between each to allow for spreading. Re-roll the dough offcuts into more biscuits. Brush the tops with milk, then sprinkle some flaked almonds on to each one, pressing them down gently to ensure they stick.
Bake in the oven for 10-12 minutes until golden all over. Allow to cool on the trays for a minute before transferring to a wire rack to cool completely.
They store well in an airtight container and will keep for up to 4 weeks.
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