Mix the flour with the baking powder and gingerbread spice.
(You can also put together the spice mixture yourself).
Pour a thick layer of brown cane sugar (or white sugar) into a slightly taller, large bowl.
Mix the softened butter with the sugar and a good pinch of salt with the mixer until foamy and stir in one egg after the other. Now gradually work in the flour mixture with the dough hook, so that a fairly firm, smooth dough is created.
Finally add 4 tablespoon Nutella to the batter and stir in. Now the dough should rest in the refrigerator for about 20 minutes.
Shape the dough into small, hazelnut-sized balls with your hands and place in the bowl with the sugar. Carefully roll the dough balls in the sugar on all sides and place on a baking sheet lined with baking paper. Just press very lightly and make sure that there is enough space between the individual balls, as they will spread apart in width.
Bake the spice biscuits in a preheated oven for 10 - 15 minutes at 180 ° C (lower / upper heat).
After baking, carefully lift the biscuits from the baking tray with a pallet or similar and let them cool on a wire rack. When hot, the cookies are still quite soft. But they cool down quickly and are then nice and crispy and unbreakable.
Tip:
When the spice biscuits have cooled down properly, I keep them in a tuppi box. A cookie jar is of course also suitable. The cookies should be allowed to steep for 1 - 2 days so that the aromas can develop nicely. I think they are getting better and more intense in taste every day.
The baking time and temperature were changed to 10 - 15 minutes at 180 ° C after consultation with the recipe creator. (The editorial office)
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