Nut and Spice Cookie Recipes - Spiced Almond Cookies

 

Ingredients 

• 2 cups/300 g all­purpose/plain flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp allspice

• 1/4 tsp ground cloves

• 1/8 tsp salt

• 3 large eggs

• 1 1/2 cups/300 g granulated sugar

• 2 1/2 cups/350 g ground almonds

• 4 oz/125 g semisweet/dark chocolate, grated

• 1/2 cup/50 g finely chopped candied lemon peel

• 1/2 cup/50 g finely chopped candied orange peel

• 1 tsp finely grated lemon zest

CHOCOLATE GLAZE:

• 7 oz/200 g semisweet/dark chocolate, coarsely chopped

• 3 tbsp warm water

• 2 tbsp butter

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Method:

1. Sift the flour, baking power, cinnamon, allspice, cloves, and salt into a medium bowl. Beat the eggs and sugar in a large bowl with an electric mixer at high speed until very pale and thick.

2. Mix in the dry ingredients, almonds, chocolate, candied lemon and orange peel, and lemon zest to form a smooth dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Preheat the oven to 325°F/170°C/gas 3. Line three cookie sheets with parchment paper. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch (5 mm).

4. Cut into 2-inch (5 cm) squares and triangles. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

5. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

6. Bake, one sheet at a time, for 12-15 minutes, or until the edges are firm and the bottoms are lightly browned. Transfer to racks to cool.

7. Chocolate Glaze: Melt the chocolate with the water in a double boiler over barely simmering water. Stir in the butter until smooth.

8. Drizzle the glaze over the cookies and let stand on parchment paper for 30 minutes until completely set.