Makes about 85 cookies
Cut the butter into cubes and put in a mixing bowl together with the icing sugar and mix.
Add the egg and mix again.
In a separate bowl, mix the almonds, flour, spekulatius spice and salt, then add to the butter and beat into a smooth dough.
Flatten the dough into two discs, wrap in cling film and refrigerate for 30 minutes.
After 30 minutes, preheat the oven to 170°C fan.
Roll out the chilled dough on a surface dusted with flour. If you want to create a surface pattern, use a rolling pin with a pattern in the end and roll over the flattened dough to emboss.
Cut out cookies with a Luxembourg.-shaped cookie cutter and place on a baking tray lined with baking paper.
Punch little holes into the top of the cookies.
Bake in the preheated oven for 10 minutes or until browned at the edges
Transfer to a wire rack and leave to cool completely.
Once cool, slide a piece of string through the cookie holes, and tie with a knot. Hang on the Christmas tree as decoration.
*You can find spekulatius spice mix in the baking section of most Luxembourgish supermarkets in the months leading up to Christmas. If you want to make your own, you can mix the following (makes 6 1/2 tsp): 1 tbsp cinnamon, 1 tsp ground aniseed, 3/4 tsp ground white pepper, 3/4 tsp ginger powder, 1/2 tsp coriander powder, 1 tsp cardamom powder, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves