Warm Spice Cookie
“Baking is not only my happy place, but it’s a tradition that keeps me rooted in my past and close to my grandmother. This recipe, in particular, has been my childhood favorite.”—chef Andrea Uzarowski, Süti & Co
Ingredients
- 1¼ c. unsalted butter (room temperature)
- ⅔ c. granulated sugar
- 1½ c. almond flour
- ⅛ tsp. ground cinnamon
- ⅛ tsp. nutmeg
- ⅛ tsp. allspice
- 2 c. all-purpose flour
- 1½ c. raspberry jam
- 1 c. dark chocolate (finely chopped, high-quality)
- ½ c. slivered almonds
- pinch salt
Directions
- In a mixer fitted with paddle attachment, mix butter, sugar, and salt. Cream until smooth paste forms.
- Add almond flour, nutmeg, allspice, cinnamon, and flour, and mix until you get a workable dough.
- Roll into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350.
- After 30 minutes, remove dough from fridge, and roll out on a slightly floured surface until ¼" thick.
- Using round 2½" cookie cutters, cut dough into circles, place them onto a baking sheet lined with parchment paper.
- Bake cookies until slightly golden brown, about 6–7 minutes. Once baked, let cookies cool on a rack.
- To assemble, spread a tsp. of jam on one cookie and sandwich together with another. Let cookies “setup” for about an hour before dipping.
- To dip the cookies, melt chocolate over a double boiler. Dip sandwiched cookies halfway into melted chocolate and sprinkle with a bit of slivered almonds.
- Once chocolate hardens, you can store the finished cookies in an airtight container for up to a week.