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Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 teaspoon baking soda

  3. 1/4 teaspoon salt

  4. 2 sticks (1 cup) unsalted butter, room temperature

  5. 1 1/2 cups packed dark-brown sugar

  6. 2 large eggs

  7. 2 teaspoons ground cinnamon

  8. 1 1/2 teaspoons ground ginger

  9. 1/2 teaspoon ground nutmeg

  10. 1/4 teaspoon ground cloves

  11. 1/4 cup sliced blanched almonds

Instructions Jump to Ingredients ↑

  1. Line 2 mini loaf pans with plastic wrap.

  2. Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.

  3. Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1½ hours (or up to 1 month).

  4. Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight ⅛-inch-thick slices with a sharp knife. Cover remaining dough, and freeze in pan until ready to slice and bake.

  5. Place slices 1½ inches apart on a cookie sheet lined with a nonstick baking mat. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.

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