Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Letting the dough rest at least 24 hours before baking allows the spices in this handmade version of the classic German cookie to mellow and meld.

Recipe by Cooking Light December 2008

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Credit: Randy Mayor; Styling: Cindy Barr, Jan Gautro

Recipe Summary test

Yield:
64 cookies (serving size: 2 cookies)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare cookies, combine first 4 ingredients in a medium saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring constantly (do not boil). Pour sugar mixture into a large bowl; cool to room temperature. Add coffee and egg to sugar mixture, stirring with a whisk. Stir in almonds and orange peel.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl. Add flour mixture to sugar mixture, stirring to form a stiff dough. Turn dough out onto a lightly floured surface; knead 1 minute or until well combined. Wrap dough in plastic wrap; refrigerate at least 24 hours.

  • Preheat oven to 325°.

  • Cover two large baking sheets with parchment paper. Divide dough into 4 equal portions. Working with 1 portion of dough at a time, roll dough into an 8 x 6–inch rectangle. Cut each rectangle into 16 (3 x 1–inch) bars; place bars 1 inch apart on prepared baking sheets. Bake at 325° for 20 minutes or until firm. Remove from pans; cool on wire racks.

  • To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle glaze over warm cookies.

Nutrition Facts

133 calories; calories from fat 18%; fat 2.7g; saturated fat 1g; mono fat 1.2g; poly fat 0.4g; protein 2g; carbohydrates 25.9g; fiber 0.8g; cholesterol 10mg; iron 1mg; sodium 47mg; calcium 22mg.
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