Spice Cookies

Name: Spice Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 0 teaspoons baking soda; 2 Tbsps brandy; 118 milliliters 125 g unsalted butter, at room temperature; 1 Tbsp diced candied citrus peel; 142 grams 150 g good-quality dark chocolate, coarsely grated; 2 teaspoons best-quality cocoa powder; 315 milliliters 160 g confectioners sugar; 177 milliliters 125 g currants; 1 larges free-range egg; 473 milliliters 240 g all-purpose flour; 1 teaspoons each ground cinnamon, allspice, ginger, and nutmeg; 3 Tbsps freshly squeezed lemon juice; 1 teaspoons grated lemon zest; 1 teaspoons grated orange zest; 0 teaspoons salt; 158 milliliters 125 g superfine sugar; 1 teaspoon vanilla extract

Spice Cookies might be just the dessert you are searching for. This recipe serves 16. One serving contains 254 calories, 3g of protein, and 9g of fat. If you have lemon juice, ground cinnamon, g butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Soak the currants in the brandy for 10 minutes.

Ingredients you will need

Currants

Brandy

Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate.

Ingredients you will need

Dark Chocolate

Baking Soda

Cocoa Powder

Spices

All Purpose Flour

Salt

Mix well with a whisk.

Equipment you will use

Whisk

Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute.

Ingredients you will need

Orange Zest

Vanilla

Butter

Lemon

Sugar

Egg

Equipment you will use

Stand Mixer

Add the dry ingredients, followed by the currants and brandy.

Ingredients you will need

Currants

Brandy

Mix until everything comes together.

Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball.

Ingredients you will need

Dough

Equipment you will use

Bowl

Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.

Equipment you will use

Baking Paper

Baking Sheet

Preheat the oven to 375°F / 190°C.

Equipment you will use

Oven

Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft.

Ingredients you will need

Equipment you will use

Oven

Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms.

Ingredients you will need

Glaze

Icing

Equipment you will use

Wire Rack

Whisk

Oven

Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.

Ingredients you will need

Biscuits

Glaze

Yotam Ottolenghi owns an eponymous group of restaurants with four branches in London, plus a high-end restaurant, Nopi, also in London. His 2011 cookbook, Plenty, was a New York Times bestseller. Sami Tamimi is a partner and head chef at Ottolenghi and coauthor of Ottolenghi: The Cookbook.