Duvshaniot

Ingredients for 1 servings:

• 65 g raisins
• 1 tbsp dry sherry
• 125 g spelt flour type 630
• ½ tsp cocoa powder
• 1 tsp baking powder
• 1 tsp. baking soda
• ½ tsp cinnamon powder
• ½ tsp allspice powder
• ½ tsp ginger powder
• ½ tsp nutmeg
• 1 tsp. clove powder
• 1 pinch of salt
• 75 g dark chocolate coating, grated
• 60 g butter, room temperature
• 60 g raw cane sugar
• 1 tsp vanilla sugar
• 1 tsp orange zest, dried
• 1 egg(s)
• 3 tbsp powdered sugar
• 2 tsp lemon juice
• 1 tsp cream
• some candied orange peel, chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Jewish New Year cookies

Soak the raisins in sherry and let stand for 10 minutes. Mix the flour with the cocoa powder, baking powder, baking soda, all the spices, salt, and the grated chocolate coating. Cream the butter with the brown sugar, vanilla sugar, and orange zest until light and fluffy. Add the egg and continue beating until a fine cream forms. Add the flour mixture, followed by the soaked raisins and sherry, and knead everything into a pliable dough. Preheat the oven to 190°C (top/bottom heat). Roll the dough into cherry-sized balls, place them on a baking sheet lined with foil or paper, and flatten slightly (makes about 40). Bake in the hot oven for about 10 minutes, then let rest for about 5 minutes. Mix the powdered sugar with the lemon juice and cream and place a small dollop of this on each cookie. Decorate with some chopped candied orange peel.