Gewuerzplaetzchen (Traditional German Spice Cookies)

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“This recipe comes from Dr. Oetker and is very, very good. It gets better and better as the cookies age and the taste is just wonderful. I think these cookies bring instant Christmas spirit to even the most uncheerful person. ;) I hope you like them as much as we do! Note: These need to chill for 1 hour.”
READY IN:
27mins
YIELD:
48 large cookies
UNITS:
US

Ingredients Nutrition

  • 170 g butter
  • 120 g sugar
  • 1 12 teaspoons vanilla sugar
  • 4 tablespoons milk
  • 250 g flour
  • 50 g almonds, ground
  • 12 teaspoon baking powder
  • 2 teaspoons cinnamon, ground
  • 12 teaspoon clove, ground
  • 12 teaspoon cardamom, ground
  • 2 pinches mace, ground
  • 48 whole almonds, blanched (1 for each cookie)

Directions

  1. In a large bowl knead butter, sugar and vanilla sugar with the dough hooks of your electric mixer until thoroughly combined. Stir in milk.
  2. In a second bowl mix flour, ground almonds, baking powder and spices.
  3. Add the dry ingredients to the butter mixture and knead into a smooth dough. You might have to get your hands in to finish the job. ;).
  4. Form into a log of 30 cm/ 11 inches length and wrap in cling film. Refrigerate for 1 hour.
  5. Slice log into 5 mm/0.2 inch thick slices.
  6. Place on a paper lined baking sheet and press one almond into the middle of each cookie.
  7. Bake in the preheated oven at 180°C/350°F for about 12 minutes or slightly browned around the edges.
  8. Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  9. These will keep for about 3 weeks in an airtight container.

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