Today we are traveling to Germany where we will try these delicious, frosted spice cookies containing candied fruit. It is like individual little fruitcakes, absolutely amazing.
I found this recipe on Epicurious. I had to adapt it quite a bit but they still turned out spectacular and are a great addition to my Global Cookie Platter. The original recipe calls for 3/4 c. hazelnuts and 3 T. baking cocoa. I couldn't find any shelled hazelnuts and did not want to shell them myself so I adapted by eliminating the cocoa, cutting down on the sugar and using Nutella. The recipe also calls for you to grind the almonds with the dry ingredients to make the nut flour. I used my Vitamix but you could just as easily substitute almond flour instead of grinding the almonds.
The original recipe also called for cutting rounds from rice paper on which to place the cookies. I don't know who has time for that nonsense when baking for Christmas but certainly not I. I covered my baking sheet with parchment.
adapted from Epicurious.com
3/4 c. sliced almonds
2 3/4 c. flour
1 T. cinnamon
1 t. ginger
1/2 t. cloves
generous pinch of salt
1/2 t. baking powder
1/4 t. baking soda
3/4 c. Nutella
3/4 c. dark brown sugar, packed
1/2 c. honey
4 T. unsalted butter, room temperature
1/2 c. finely diced fruitcake mix
2 c. powdered sugar
3 T. water
Finely grind the almonds with the flour, cinnamon, ginger, cloves, salt, baking powder and baking soda using a heavy duty blender or food processor.
In the large bowl of a stand mixer, fitted with the paddle attachment, beat together the Nutella, brown sugar, honey and butter until creamy. Add the eggs, one at a time, beating well after each. Turn the speed to low and gradually add the flour mixture until just blended. Stir in the candied fruitcake mix. The dough will be like a fudge brownie type mixture.
Using a cookie scoop, place the dough onto a parchment lined baking sheet approximately 2" apart. Bake in a preheated 350* oven for about 15 minutes, until the surface no longer looks wet. Transfer to cooling racks and allow to cool completely.
Sift the powdered sugar into a small bowl and stir in the water until smooth. Using a knife or an offset spatula, place a swipe of frosting onto each cookie. Print Recipe
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