"Fragrant with anise and bright citrus, these crisp cookies bring the same cozy warmth as a mug of mulled wine-perfect for holiday gatherings, gifting or setting out for Santa. Whole-grain spelt flour stands in for all-purpose here, lending a subtle nuttiness that pairs beautifully with the sweet-salty crunch of the toasted almond coating. The result is a sturdy, dunk-worthy cookie that stays crisp for days."
"Spelt flour, a type of whole wheat flour available in most supermarkets (look for brands such as Bob's Red Mill), works as a simple 1:1 swap for all-purpose flour. If you prefer to use what you have on hand, combining equal parts all-purpose and whole-wheat flour will yield a similar texture. Once baked, the cookies keep well in an airtight container for up to one week."
Fragrant orange-anise almond cookies combine anise seed and orange zest with almond extract and almond flour for bright, warm flavors. Whole-grain spelt flour provides subtle nuttiness and can be swapped 1:1 for all-purpose or approximated with equal parts all-purpose and whole-wheat. Butter, sugar, egg and egg yolks form the base; almond flour and spelt flour with baking powder create the structure. Dough is portioned into tablespoon balls, rolled in a chopped almond-anise-orange-salt coating, and baked at 325°F. The yield is about two dozen; cookies keep in an airtight container up to one week.
Read at The Mercury News
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