Spekulatius Cups

Ingredients

• 120 g whole wheat flour
• 120 g Type 405 flour
• 1 tsp Baking powder
• 120 g room‑temperature yogurt butter
• 60 g dark cane sugar
• 1 packet Bourbon vanilla sugar
• 4 tbsp milk (1.5% fat)
• a pinch of salt
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 0.5 tsp ground cloves
• a pinch of nutmeg
• 1 egg
• 20 g pistachio nuts (about 1 thick Tbsp, unsalted)
• 1 egg yolk

Instructions

1. 1.

   Mix both flours with baking powder in a bowl. Cream the softened butter in a mixing bowl using a hand mixer on medium speed until smooth. Add sugar, vanilla sugar, 2 Tbsp milk, salt, cardamom, cinnamon and cloves. Sprinkle about ½ tsp nutmeg directly into the mixture and stir quickly.

2. 2.

   Add one egg and mix well. Then add the flour‑baking powder blend all at once and work it in briefly with dough hooks until a crumbly mixture forms.

3. 3.

   With as cool hands as possible, knead the dough quickly into a smooth ball, flatten slightly, wrap in cling film and refrigerate for at least 1 hour.

4. 4.

   Coarsely chop the pistachios. Separate the remaining egg; whisk the yolk in a cup with the rest of the batter (reserve the white for another use).

5. 5.

   Roll out the dough on a floured surface to about 4–5 mm thickness. Use a round cookie cutter to cut cups 3–4 cm in diameter. Re‑knead scraps, roll again and cut more cups.

6. 6.

   Line two baking sheets with parchment paper, arrange the cookies on them. Brush with the whisked egg yolk and sprinkle with pistachios.

7. 7.

   Bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) on the second rack from below for about 12 minutes until golden brown. Cool the finished spekulatius cups on a wire rack.