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Speculaas Nutcracker

First Christmas cookie is the “nutcracker “ speculoos that I bake every year.

I made two types of these this year, one with a recipe I received from my secret santa years ago (along with the mold and spice mix) and an other one following the cinnamon buddha cookies recipe from Cafe Feenando book The Artful Baker (p.179) but using speculaas spice mix instead of cinnamon and nutcracker mold.

Here’s the recipe for the first one, adapted from my secret santas recipe;


500gr plain flour

1 teaspoon baking powder

2 tablespoons speculoos spice

200gr butter in room temperature

150gr dark brown sugar

100gr light brown sugar

1 large egg


1. Sift the flour, baking powder and speculoos spice into a bowl.

2. Put the butter and all sugar in a bowl of a stand mixer and beat with paddle attachment at medium-high speed until light and fluffy for 3 minutes.

3. Add the egg and beat until well blended about 1 minute, scraping down the sides of the bowl with a spatula if needed.

4. Add the flour mixture and beat at lowest speed until large clumps form.

5. Press the dough, cover with cling film and refrigerate overnight.

6. Bring the dough to room temperature and fill heavily dusted mold with the dough by pressing dough into the cavity.

7. Cutaway the excess dough from the mold, holding the mold cavity facing down tap the top and bottom edges of the mold to the counter until the dough is released.

8. Heat the oven to fan 175°

9. Cool the shaped cookies in the freezer for 20 minutes.

10. Place the chilled cookies on a baking sheet lined with baking paper leaving 3cm gap between each cookie.

11. Bake until the cookies are light brown on the edges about 30 minutes.

12. Transfer to a wire wrack and cool to room temperature.


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