Braganz spice cookies

Ingredients for 1 servings:

• 400 g wheat flour type 405 or spelt flour type 630
• 350 g butter
• 200 g sugar
• 300 g almonds, ground
• 50 g baking cocoa
• 1 tsp, leveled cinnamon powder
• 1 tsp, leveled anise powder
• 1 tsp, leveled clove powder
• 1 tsp, leveled cardamom powder
• 1 tsp, leveled allspice powder
• 1 tsp, leveled nutmeg
• 1 egg(s)
• 300 g dark chocolate coating
• 20 g coconut oil
• 1 tsp, leveled cinnamon powder
• ½ jar blackcurrant jam

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

nice and Christmassy

Mix together the almonds, flour, cocoa powder, and 1 tbsp each of cinnamon, cardamom, allspice, nutmeg, anise, and cloves. Mix the softened butter with the sugar and egg, then knead in the flour mixture. If the dough is sticky, knead in a little more flour. On a floured surface, roll out the dough thinly (about 0.5 cm thick) and cut out medium-sized shapes. Stars and hearts work well. Make sure you cut out an even number of each shape. Bake in a preheated oven at 180 degrees Celsius for about 9 minutes. They should not darken. Allow the cookies to cool completely, ideally overnight. Chop the chocolate coating and melt it over a pan of simmering water along with the coconut oil and cinnamon. Make sure the glaze doesn’t get too hot (it should be about body temperature). Now spread jam on each cookie, place a second cookie on top, and then dip halfway into the glaze. Let them harden on a baking sheet. Depending on the size of the cutters, this batch will yield about 50-60 finished double cookies. They’re a bit more complicated to make, but worth the effort. The spices give them a wonderfully Christmassy feel. I bake these cookies every year.