¾ cup (105g) all-purpose flour*
½ teaspoon baking powder
1/8 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
100g blanched whole almonds toasted + more untoasted for decorating the cookies
1/3 cup diced candied orange zest
4 dates, pitted and chopped
85g (3oz) almond paste, crumbled into small pieces – I used homemade, recipe here
1/3 cup apricot jam
3 large eggs
¾ cup (131g) packed light-brown sugar
Glaze:
¾ cup (105g) confectioners' sugar, sifted
2 tablespoons whole milk
Cookie: whisk together flour, baking powder, salt, and spices. Pulse almonds in a food processor until very finely chopped. Add candied orange zest and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).
Preheat oven to 165°C/325°F (I baked my cookies at 180°C/350°F). Line two large baking sheets with baking paper.
Using a 2-inch ice cream scoop (¼ cup), drop dough onto parchment-lined baking sheets, spacing cookies 7.5cm (3in) inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.
Whisk together confectioners' sugar and milk, and brush over cooled cookies. Let stand until set. Cookies can be stored in an airtight container for up to 3 days.
* the batter was too liquid (even after one night in the refrigerator) and after testing it by baking one cookie – which spread like crazy – I added more flour to the batter; that way I ended up using 170g flour total
Makes 18 – I used a 3-tablespoon capacity ice cream scoop and got 15 cookies
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