"Fragrant with anise and bright citrus, these crisp cookies bring the same cozy warmth as a mug of mulled wineperfect for holiday gatherings, gifting or setting out for Santa. Whole-grain spelt flour stands in for all-purpose here, lending a subtle nuttiness that pairs beautifully with the sweet-salty crunch of the toasted almond coating. The result is a sturdy, dunk-worthy cookie that stays crisp for days."
"Spelt flour, a type of whole wheat flour available in most supermarkets (look for brands such as Bob's Red Mill), works as a simple 1:1 swap for all-purpose flour. If you prefer to use what you have on hand, combining equal parts all-purpose and whole-wheat flour will yield a similar texture. Once baked, the cookies keep well in an airtight container for up to one week."
"Using a stand mixer or a bowl with a whisk, beat together the butter, sugar, anise seed, orange zest and almond extract until light and fluffy. Add the egg and egg yolks, mixing until fully incorporated. In a separate bowl, whisk together the almond flour, spelt flour and baking powder. Fold the dry mixture into the butter mixture with a spatula until just combined."
Orange Anise Almond Cookies combine anise, orange zest and almond extract with almond flour and whole-grain spelt flour for a crisp, nutty cookie. The dough uses butter, granulated sugar, anise seed, orange zest, almond extract, one egg and two egg yolks, plus almond meal, spelt flour and baking powder. The cookies are rolled in a toasted almond, orange zest, salt and sugar coating before baking at 325 degrees. Spelt flour works as a 1:1 substitute for all-purpose flour; equal parts all-purpose and whole-wheat flour can be used instead. The recipe yields two dozen and cookies keep up to one week airtight.
Read at www.mercurynews.com
Unable to calculate read time
Collection
[
|
...
]