Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 45 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
45
- 1 3/4 cups all-purpose flour, plus more for rolling
- 4teaspoons milk
- 1/2teaspoons pure vanilla extract
- 2tablespoons almonds (to decorate)
- 2teaspoons ground ginger
- 2teaspoons baking powder
- 1/2teaspoons pumpkin-pie spice
- 1 cup almond flour
- 3/4 cup sugar
- 9tablespoons butter, at room temperature
- 1/3 cup honey
- 1 large egg, separated
- 1 pinch freshly ground black pepper
Nutrition per serving
373kJ / 89Cal
373 Kilojoules or 89 Calories
4% of daily energy intake*
Protein
1.5grams
Fat
5.0grams
Carbs
9.5grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat the oven to 180°C. Line 2 baking sheets with parchment paper.
Step 2 of 4
Sift the flour, ginger, baking powder, and pumpkin-pie spice together. Stir in the almond flour. Beat the sugar and butter together in another bowl with an electric mixer until pale. Beat in the honey, egg yolk, milk, and vanilla. Stir in the flour mixture to make a stiff dough. Gather into a thick disk, wrap in plastic wrap, and refrigerate for 1 hour.
Step 3 of 4
Roll out the dough on a lightly floured work surface to a thickness of about 5mm. Cut out the cookies. Place on baking sheets 2.5cm apart. Gather up and re-roll the scraps as needed. Beat the egg white. Brush the cookies with the egg white and sprinkle with the hazelnuts. Bake for about 10 minutes, or until lightly browned.
Step 4 of 4
Let cool on the baking sheets for 5 minutes. Transfer to wire racks and cool completely.
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