- 3 whole star anise
- 15 whole cardamon pods
- 2 tblsp ground cinnamon (or ~0.75 stick)
- 1.5 tblsp ground cloves
- 0.5 tsp ground coriander
- 0.75 tsp ground ginger
- 0.5 tsp ground allspice
- 0.25 tsp ground nutmeg
Grind altogether in an electric coffee grinder (not a standard kitchen blender!)
This will result in way more than needed for a single baking session with the amounts stated below, but a) the grinder needs a certain amount of volume to work with and b) this mixture can be stored and will be sufficient for a whole winter season...
- 2 tblsp ground cinnamon
- 1 tblsp spice blend (see below)
- 200g candied orange & lemon peel (ground)
- 125g ground almonds
- 100g ground hazelnuts
- 3 eggs
- 80g brown sugar
- 2 tblsp honey
- 1 tsp freshly squeezed lemon juice
- pinch of salt
Beat eggs with sugar and honey until foamy (3-4 mins by hand)
Blend/chop orange & lemon peel mixture, then add/steer into eggs
Fold in almonds, nuts, spices (keep steering, now best to continue w/ a table spoon)
Drizzle over lemon juice & salt, mix in properly
If you have time, allow to rest for several hours before baking to let flavours soak up more...
Preheat over to ~160 celsius (gas mark 3-4), fan or both lower & upper heat mode
Cover baking tray with baking paper and cover w/ layer of flour to avoid sticking
Use spoon to place ~7-9cm rounds on tray, leave approx 3cm gap between each, since dough will expand during baking.
Distribute any leftover dough over the centers of all placed cookies (this is to create the more traditional shape/profile and ensure their's more moisture in the center of each cookie)
Bake for ~20-25mins. The cookies are ready when the outside has developed a slight crust, but inside still moist (but not completely unbaked). Use a chopstick to test if dough inside is still sticky...
Leave to cool on the tray (don't remove before or risk them breaking apart)
Glaze with chocalate or thin(!) layer of icing