BLUE WINDOW | Food Travels in the Alps | Spekulatius (spice biscuits)

Spekulatius AUSTRIA GERMANY SWITZERLAND spice biscuits

In Switzerland they take these gingerbread biscuits to a different level with a tradition that emerged in the 17th century when sugar confectionery was embraced by the bakers of Basel, Bern, St. Gallen and Zurich. Now they are made throughout the country, in southern Germany and in Austria.

Spice Mixture

4 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
½ tsp ginger
¼ tsp cardamom
¼ tsp white pepper


200 g white wheat flour
150 g butter, chilled
125 g brown sugar
50 g ground almonds
30 g speculaas mix
15 g milk
1 lemon, peel
5 g baking powder
Salt, pinch

Combine dry ingredients with sugar, cut in the butter. Add milk and peel, work into a dough. Wrap dough in greaseproof paper, leave overnight in refrigerator. This allows the flavour of the spices to permeate the dough. Roll out to a thickness of 1 cm and place on a lined baking tray. If moulds are available, grease and flour, press firmly into the shapes. Bake in a preheated 175°C oven for 25 minutes, 10 minutes less in the moulds.