Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Rolling pin
- Parchment paper
- Cookie cutters (optional)
Step-by-step instructions:
1. In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, ginger, nutmeg, cloves, and salt.
2. In a large bowl, beat the butter and sugar together until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to 1/8-inch thickness.
8. Cut out desired shapes with cookie cutters or a knife.
9. Transfer the cookies to the prepared baking sheet and bake for 8-10 minutes, or until lightly golden around the edges.
10. Repeat with the remaining dough.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 8-10 minutes per batch
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
Makes about 24 cookies.
Nutritional information:
Per serving (1 cookie):
Calories: 90
Total Fat: 5g
Saturated Fat: 2.5g
Cholesterol: 20mg
Sodium: 30mg
Total Carbohydrate: 10g
Dietary Fiber: 0.5g
Total Sugars: 5g
Protein: 1.5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or any other nut flour.
- If you don't have all the spices, you can use pumpkin pie spice instead.
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
Variations:
- Add 1/2 cup chopped almonds or other nuts to the dough for added texture.
- Dip the cooled cookies in melted chocolate for a decadent treat.
- Add 1/4 cup dried cranberries or raisins to the dough for a fruity twist.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar to ensure a smooth dough.
- If the dough is too sticky, dust the rolling pin and surface with flour.
- Don't overbake the cookies, as they will become too hard and lose their delicate texture.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
If the cookies become stale, you can reheat them in a 350°F (175°C) oven for 5 minutes to crisp them up.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Top the cookies with a drizzle of melted chocolate or a sprinkle of chopped nuts.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the cookies spread too much during baking, chill the dough for an additional 30 minutes before rolling it out.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Moravian spice cookies originated in the Moravian settlements in Pennsylvania in the 18th century. They are known for their delicate texture and spicy flavor.
Flavor profiles:
These cookies have a delicate almond flavor and are spiced with cinnamon, ginger, nutmeg, and cloves.
Serving suggestions:
Serve these cookies as a sweet treat after dinner or as a snack with a cup of tea or coffee.
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