I don't have a sweet tooth, but once or twice a year I like to have Spekulatius with my morning coffee.
It's a traditional cookie this time of year in Cologne, my hometown. Here is more information on this delicious cookie.

Speculaas (Dutch pronunciation: [spekyˈlaːs], French spéculoos) is a type of shortcrust biscuit (cookie), traditionally baked for consumption on St Nicholas' Eve in the Netherlands (December 5) and Belgium (December 6).
In recent decades it has become available all year round. Speculaas are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat.
Speculaas dough does not rise much. Dutch and Belgian versions are baked with light brown (beet) sugar and baking powder.
German Spekulatius uses baker's ammonia as leavening agent. Spices used in speculaas are cinnamon, nutmeg, cloves, ginger, cardamom and white pepper.
Most Speculaas versions are made from white flour, brown sugar, butter and spices. Some varieties use some almond flour and have slivered almonds embedded in the bottom.
The German Spekulatius, traditional in Westphalia and the Rhineland, is of the same origin and is very similar. It is popular throughout the country around Christmas.
Source: Wikipedia


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