Dutch Spice Cookies
Thin, crisp spice cookies brushed with egg wash and topped with sliced almonds. These festive Dutch-inspired cookies are a holiday staple, offering a delicate crunch and warm spice flavor that shines at Christmas and beyond.
Story
Thin, crisp spice cookies brushed with egg wash and topped with sliced almonds. These festive Dutch-inspired cookies are a holiday staple, offering a delicate crunch and warm spice flavor that shines at Christmas and beyond.
Ingredients
all-purpose flour
2¼ cups
baking powder
½ teaspoon
salt
¼ teaspoon
ground cinnamon
1 teaspoon
freshly grated nutmeg
¼ teaspoon
ground ginger
¼ teaspoon
ground allspice (or cloves)
¼ teaspoon
unsalted butter (softened)
8 tablespoons (1 stick)
packed dark brown sugar
1 cup
large egg
1
grated lemon zest
¾ teaspoon
egg white (whisked with 2 teaspoons water until frothy)
1
sliced almonds
½ cup
Instructions
1
Step 1
Whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and allspice (or cloves) in a medium bowl.
2
Step 2
Using an electric mixer, beat the butter and brown sugar in a large bowl until creamy. Add the egg and then the lemon zest. Mix in the flour mixture on low speed until just combined. Gather the dough into a ball, divide in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
3
Step 3
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
4
Step 4
Working with one disc at a time, roll out the dough on a lightly floured surface to about ¼ inch thick. Cut out diamonds (or other shapes) and place them about 1½ inches apart on the prepared baking sheets. Re-roll the scraps. Lightly brush the tops of the cookies with the egg white mixture. Press a few almond slices into the center of each cookie.
5
Step 5
Bake for 13 to 14 minutes, until the edges are lightly browned and the almonds are golden. (The cookies will crisp as they cool.) Transfer the cookies to a wire rack to cool completely.
