Description
A fragrant spicy cookie, crisp with a chewy center.
Ingredients
Scale
- 1 1/2 cups flour (195 g)
- 1/2 cup almond flour or meal (45 g)
- 1 1/3 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- (or substitute 1 3/4 teaspoons speculaas if you have it for all the spices)
- 1/4 teaspoon salt
- 1/2 cup butter (113 g)
- 3/4 cup firmly packed brown sugar (160 g)
- 1 large egg
- finely grated zest of 1 lemon
- 1 cup sliced almonds, (80 g)
Instructions
- Combine the flours, baking powder, spices and salt and set aside
- In a separate bowl, beat butter and sugar until light and fluffy, about 5 minutes
- Add the egg and lemon zest
- Add the flour mixture mixing until combined
- Flatten the dough and wrap tightly in plastic wrap
- Chill for at least one hour
- Preheat oven to 350 F (175 C)
- Line baking sheets with parchment paper
- Roll the dough into 1 inch (2.5 cm) balls and place on lined baking sheets
- Press each ball with the bottom of a glass dipped in sugar, until 1/4 inch thick (just over 1/2 cm) and sprinkle with sliced almonds
- Bake for 10 to 12 minutes