Spiced Nut Cookies

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Spiced Nut Cookies

 

2 1/2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon ground allspice

1/2 teaspoon cardamom

1/4 cup butter, softened

1 cup sugar

1 teaspoon vanilla extract

3 eggs

1 cup unblanched whole hazelnuts

1 cup walnuts, coarsely chopped

1/3 cup pine nuts

sugar for sprinkling

 

Lightly grease a baking sheet or line with parchment

paper. In a medium

bowl stir flour, baking powder, cinnamon,

cardamom,nutmeg, salt, and allspice to

blend well.

In a large bowl beat butter with the 1 cup sugar until

well combined.

Blend in vanilla. Separate 1 of the eggs, reserving

the white.

To butter mixture add the egg yolk, then the remaining

whole eggs, one

at a time, beating after each addition until smooth.

Gradually add flour mixture to butter mixture, mixing

until smooth and

well blended. Divide dough in half and wrap each

portion in plastic wrap;

refrigerate until firm (about 1 hour). Meanwhile, mix

hazelnuts, walnuts,

and pine nuts.

Preheat oven to 350 degrees. On a lightly floured

surface, roll out

each portion of dough to an 8- by 12-inch rectangle.

Sprinkle half of the

nuts over each portion. Starting with a long side of

each rectangle, roll

dough to make a compact roll; pinch edge and ends to

seal. Place, sealed

side down, on a lightly greased baking sheet.

Beat the reserved egg white until slightly bubbly and

brush generously

over each roll. Sprinkle rolls lightly with sugar.

Bake until golden brown (35 to 40 minutes). Remove

from oven and allow

rolls to cool on baking sheet for about 5 minutes.

Transfer rolls to a board and, using a serrated knife,

slice each loaf

diagonally into 1/2-inch-thick slices. Lay slices flat

on baking sheets

and bake them again in 350 degrees oven until crisply

toasted (15 to 20

minutes). Cool on racks. Yields 48.

 

 

 

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