ALMOND SPICE SUGAR COOKIES
with CHOCOLATE COFFEE CRUMBS
Yield: 4 to 6 dozen cookies
Background:
A sugar cookie should be crisp, buttery and slightly sweet. In our recipe, blanched almond flour adds a toasty note and warm baking spices suggest the winter holidays. Although these cookies can be decorated with any sort of icing, the combination of dark chocolate and coffee grounds gives these cookies an extra layer of flavor.
Recipe Courtesy of: Love’n Bake® and www.americanalmond.com
INGREDIENTS
For the Dough:
| 1 1/4 | cups all-purpose flour |
| 1 | cup American Almond ® Blanched Almond Flour |
| 1 | teaspoon ground ginger |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon allspice |
| 1/4 | teaspoon salt |
| 3/4 | cup (6 ounces) butter, softened |
| 3/4 | cup light brown sugar |
| 1 | large egg |
| 1 | teaspoon vanilla extract |
For Decorating:
| 3 to 4 | ounces unsweetened or bittersweet chocolate melted |
| 3 to 4 | Tablespoons coarse coffee grounds |
| colored sugar, as needed | |
HOW TO PREPARE
1 Preheat the oven to 325° F. Line three or four baking sheets with parchment paper.
2 Whisk together the all-purpose and almond flours, spices and salt in a small bowl. Set aside.
3 In the bowl of a mixer fitted with the paddle, cream the butter and sugar on medium speed until light, approximately 2 minutes. Beat in the egg and vanilla. Blend in the four mixture on low speed. Scrape the bowl then blend again without overmixing.
4 Gather the soft dough into a ball. Divide it in two. Wrap each piece in plastic then refrigerate the dough for several hours or overnight until firm. (The dough may be frozen and used up to a month later.)
5 Roll out one piece of the dough at a time on a lightly floured surface to 1/4 or 1/8-inch thickness. (Keep the second piece of dough chilled while preparing the first.) Cut the dough into star or other shapes using cookie cutters. The yield will vary according to the size of cutters used and the thickness of the dough. Place the cut-out cookie dough on the parchment paper-lined baking sheets.
6 Bake the cookies until they are lightly browned and beginning to firm, from 6 to 8 minutes for the thinner cookies to 10 to12 minutes if the dough is rolled thicker. Cool the cookies on a wire rack.
7 To decorate the cookies, place a clean sheet of parchment paper on a work surface to catch any melted chocolate that drips off the cookies. Place the cooling rack full of cookies on top of the parchment paper. Using a pastry bag fitting with a tiny plain tip or the tines of a fork, drizzle the cookies with the melted chocolate. Then sprinkle the chocolate lightly with the coffee ground and colored sugar. Allow the chocolate to harden before storing the cookies.
No comments:
Post a Comment