Dreaming of Christmas? Making gingerbread is probably the furthest thing from any sensible cookie baker’s mind (shouldn’t it be sugar cookies now?), but apparently I am the only one greedy enough to bring these 2 holiday favorites together at the onset of spring. My love for these spiced cookies translates into baking them throughout the year, and topping them with a tiny mendiant turns plain cookies into a treat that goes well with afternoon tea.
The recipe that I always turn to is by Joy of Baking. The cookies bake up crisp and store well for a week in an airtight container. I cut the dough into 3 cm x 7 cm strips (approximately 1.5 by 3 inches) with a serrated pasta wheel. The recipe yielded about 6 dozen after combining and rolling out the scraps.
Dai…dammi un abbraccio! (Come on, give me a hug!)
Four years ago I shared an adapted recipe for abbracci (hugs) – the cookies made famous by italian manufacturer Barilla. In light of today being National Hug Day, I present these again with a floral note: lavender and chocolate hugs. The recipe is the same as the original with the exception of 1 teaspoon of dried, crushed, edible-grade lavender flowers mixed into the white part of the dough. Give all of your loved ones a big hug or spoil them with a plate of warm abbracci – they will love you for it!
Four dozen down, 12 more to go. Not that these lightly spiced lebkuchen are the only cookies I’m baking for the holidays, but they became an instant favorite from the first bite. I found the recipe on Belle in Belfast and immediately got to work as all of the ingredients were on hand. Yes, they’re that easy. And also SO VERY GOOD, that I made another couple dozen just now. Part of the recipe uses metric measurements so for those living stateside, here are the equivalent in cups:
250 grams flour = 2 cups
75 grams ground almonds = 1/2 cup plus 2 tablespoons
75 grams butter = 2.5 ounces
200 grams honey = 2/3 cup