These are perfect with a nice cup of tea to mitigate the chill of November. I added orange and galanga, a ginger-like spice I picked up in Thailand. The cream makes them smooth and chewy.
Spicy, nutty with a hint of orange, this is one sexy cookie.
Spicy Orange Pepper Almond Cookies
(Adapted from Spicy Pepper Cookies recipe from The Cooks Encyclopedia of Cookies by Hillaire Walden, Barnes & Noble Books 2002)
- 1+3/4 cups flour
- 1/2 cup cornstarch
- 2 teaspoons baking soda
- 1/2 teaspoon orange pepper
- 1/2 teaspoon galanga*
- 1/2 teaspoon cinnamon
- 1/2 teaspoon star anise
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 sticks butter room temperature
- 1+1/3 cups light brown sugar, firmly packed
- 1/2 teaspoon vanilla
- 1+1/2 teaspoons orange zest
- 1/4 cup heavy cream
- 3/4 cups whole ground almonds with skin
- 2 tablespoon powdered sugar
- 1 teaspoon ground almonds
*You can substitute ground ginger.
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper
- Sift together flour, cornstarch, baking powder, spices, salt into a separate bowl.
- Pre measure cream and almonds and set aside.
- Mix the butter and brown sugar together until fluffy.
- Add vanilla and orange zest. Mix throughly.
- Starting and ending with the dry ingredients, alternate with cream adding in small amounts at a time.
- Add ground almonds. Mix throughly.
- Mold the mixture into balls, place on baking sheet and bake until slightly brown at the bottom.
- While cookies are baking whisk together the powdered sugar and ground almonds.
- As cookies are cooling on a wire rack, sprinkle powdered sugar/almond mixture over top.
- Makes about 35 cookies.