Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup honey
- 1 large egg
- 1/2 cup chopped almonds
- 1/2 cup chopped candied orange peel
Special equipment needed:
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the honey and egg, and beat until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the chopped almonds and candied orange peel.
6. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly browned and the cookies are set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 130
Fat: 6g
Carbohydrates: 18g
Protein: 2g
Sodium: 35mg
Sugar: 11g
Substitutions for ingredients:
- Instead of chopped almonds, you can use chopped walnuts or pecans.
- If you don't have candied orange peel, you can use dried cranberries or raisins.
Variations:
- Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.
- Replace the candied orange peel with chopped dried apricots for a fruity flavor.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth and creamy dough.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping into cookies.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (180°C) oven for 5 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust them 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 for a cozy treat.
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 cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from going stale.
Food history:
Krakow gingerbread is a traditional Polish dessert that dates back to the Middle Ages. It is typically made with honey, spices, and nuts, and is often shaped into elaborate designs.
Flavor profiles:
These cookies have a warm and spicy flavor from the cinnamon, ginger, cloves, and nutmeg, with a sweet and nutty crunch from the almonds and candied orange peel.
Serving suggestions:
Serve these cookies as a sweet treat after dinner, or pack them in a lunchbox for a midday snack.
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Region: Polish