Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 156g / 5 1/2oz All-purpose flour

  2. 1/2 teaspoon 2 1/2ml Baking soda

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1 teaspoon 5ml Ground coriander

  5. 1 teaspoon 5ml Ground cinnamon

  6. 1 teaspoon 5ml Ground ginger

  7. 3/4 cup 177ml Honey

  8. 1/2 cup 80g / 2.8oz Firmly-packed brown sugar

  9. 1/2 cup 99g / 3 1/2oz Granulated sugar

  10. 2 cups 396g / 13oz Eggs (large)

  11. 1/2 teaspoon 2 1/2ml Almond extract

  12. 2 cups 186g / 6.6oz Almonds - ground fine in a food processor 1/4 cup 82g / 2.9oz Light corn syrup

  13. 1 Lemon - juiced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a bowl, whisk together the flour, baking soda, salt and spices. In a large saucepan, heat 1/2 cup of the honey and sugars over low heat, stirring, just until sugars are dissolved. Remove pan from heat and let mixture cool slightly. In a large bowl, beat together eggs and extract. Beat in honey mixture and stir in ground almonds. Stir in flour mixture to form a soft dough. Wrap dough in plastic and let stand at room temperature for 4 hours. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Divide dough into quarters and roll each flat to about 1/4-inch thick. Use star-shaped cookie cutters to cut cookies and transfer to baking sheets, rerolling scraps as needed. Place cookies in oven and immediately turn down to 325 degrees. Bake for 15 to 20 minutes, or until firm. Meanwhile, in a small saucepan, heat remaining 1/4 cup of honey, corn syrup and lemon juice until it reaches a boil, about 3 minutes. When cookies are ready, remove them from the oven and brush warm cookies with the warm glaze. Transfer sheets of cookies to racks to cool. This recipe yiedls about 3 dozen cookies.


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