Finals is for procrastibaking. In the last 24 hours, I’ve made 3 different Ottolenghi recipes: banana bread, cauliflower cake, and these cookies. It’s important to take some (read: most) time to destress when you’ve got your last final exams ever coming up.
I also am determined to get on Ottolenghi’s Instagram account, where he occasionally posts things people have made of his, but I haven’t had any luck so far. My only chance is to keep baking my way through Sweet!
Anyways, I decided to make these mostly because the spice mix from the Gevulde Speculaas has been sitting on my counter for a couple weeks now asking for a second use.
First, in a medium bowl, whisk together the flour, spice mix, baking powder, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, around 3 minutes. Beat in the dark rum to incorporate. Finally, add the dry ingredients and continue beating until dough comes together. Turn out onto a lightly floured surface and knead briefly. Split into two halves, wrap in plastic wrap, and flatten into disks. Refrigerate for about 30 minutes. Roll out the dough until 1/4 inch thick. Using whatever shapes you want, cut dough into biscuits. I went for a springtime theme in honor of the extremely belated good weather we have in Boston today. Place biscuits about 3/4 inch apart on a baking sheet lined with parchment paper. Brush each with beaten egg white and sprinkle with sliced almonds. Bake at 400°F for about 10 minutes, rotating pan halfway through, until very brown. Allow to cool on pan for 10 more minutes before transferring to wire rack to cool completely. Store in an airtight container. These would be great as ice cream sandwich cookies or with tea.
- 3 2/3 cups (450 g) flour
- 3 1/2 teaspoons spice mix (see Gevulde Speculaas)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup + 1 1/2 tablespoons unsalted butter, softened
- 1 3/4 (330 g) dark brown sugar, packed
- 3 1/2 tablespoons dark rum
- 1 egg white, beaten until frothy
- 1 cup sliced almonds
- In a medium bowl, whisk together flour, spice mix, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Beat in dark rum.
- Beat in dry ingredients until dough comes together.
- Turn dough onto lightly floured surface and knead briefly. Divide into two halves, wrap in plastic wrap, and flatten into disks. Refrigerate for 30 minutes.
- Roll dough out until 1/4 inch thick. Cut dough into shapes. Place on baking sheet lined with parchment paper about 3/4 inch apart.
- Brush each cookie with egg white. Sprinkle with almonds. Bake at 400°F for 10 minutes, rotating halfway through, until very brown.
- Allow to cool 10 minutes on baking sheet before transferring to wire rack to cool completely.