• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Biscuits (Cookies/Crackers)

    Spekulatius (German Spiced Shortcrust Biscuits)

    11 November 2019 by Becky at Fikabröd Leave a Comment

    Spekulatius (German Spiced Shortcrust Biscuits)
    Yield: Depends on the size of your cookie cutter(s). We made about 80 2.5–4" hearts and dinosaurs.

    Ingredients

    • 500g all-purpose flour
    • 2 eggs
    • 125g ground almonds
    • 250g granulated sugar
    • 250g unsalted butter, softened
    • 5g baking powder
    • 5g Edora Spekulatius Spice Mix
    • zest of 1 orange
    • 1 Tbsp milk
    • pinch of salt

    Directions

    1. Put all ingredients in a large bowl.
    2. Using your hands, mix together until ingredients are evenly combined. After several minutes, the dough will come together and be smooth.
    3. Separate dough into 4 equal pieces; form into patties. Wrap patties separately in cling film and refrigerate for 12 hours.
    4. Heat oven to 350° F. Grease cookie sheets.
    5. The dough can get sticky if it’s out for too long, so only take one dough patty out of the fridge at a time. Knead the dough well without letting it get too warm.
    6. Flour your surface and roll dough out to about ⅛ inch thick (2–3mm).
    7. Cut out cookies with chosen cutters. Place on prepared cookie sheets.
    8. Bake for 10–14 minutes or until edges start to brown. Rotate pan halfway through to bake cookies more evenly.
    9. While first batch is in oven, repeat steps for additional dough, working with one dough patty at a time.
    10. As batches come out of the oven, place on cooling rack.
    11. Allow cookies to cool completely. 

    Did you try this recipe? Tag @fikabrodbox or use #fikabrödbox!

    Adapted from: Edora Gewürze
    « Vanilla Polka Dots
    Moist Vanilla Cupcakes with Vanilla French Buttercream »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Mint To Be Brownies
    • Ombré Mocha Mousse
    • Chai Semlor (Swedish Fat Tuesday Cream Buns)
    • Huachibolas (Mexican Jam & Cream Cheese Rolls)

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Frostings
    • Macarons
    • Mini Pies & Pop Tarts
    • Muffins
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2023 Fikabrod, LLC
    All Rights Reserved