Recipe by Thorsten
Ready for something different, something addictive? You like it spicy and you like cookies not overhelming sweet? Are you looking for a surprising treat? Then try these cookies. They have a wonderful texture. On the first bite you will have the taste of buttery cinnamon with a delicate crunch. Then of roasted almonds and hatzel nuts and then the highlight, the pepperiness of cayenne (or chili). I use cayenne for these cookies and I like this spicy, almost hot ending taste of these cookies. The shape of these cookies is in Germany known for cookies called "Kipferl" (shaped like a "C" or like a "half-moon"). The cookies will rise just a very little during baking. For the texture of the cookies, it is important that the cookies are "cooled", so that the butter inside is firm enough. If you like it a bit sweeter dust the cookies with powdered sugar (instead of dutch processed cacao). Hope you will enjoy this different treat as much as I do.
Top Review by Messy Kitchen Maid
I thought these were ok,good but not the strong flavor i was expecting.I made them for a party and my family seemed to really like them so maybe it's just my taste buds.I tend to like things really spicy.
- 1 1⁄4 cups flour
- 1⁄2 cup powdered sugar (sifted)
- 1⁄2 cup ground hazelnuts
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon ground cayenne pepper or 1⁄2 teaspoon ground dried chile
- 1 pinch salt
- 1⁄4 cup ground almonds
- 3 1⁄2 ounces butter
- 1 egg yolk
- Dutch-processed cocoa powder
Directions See How It's Made
- If you are using dried chili crunch them as fine as possible and measure then 1/2 teaspoon.
- In the bowl of your food processor add the first six ingredients.
- Heat a pan over medium high heat and roast the grounded almonds until golden. Immediately remove from heat and add to the other ingredients.
- Cut butter into pieces and add to flour mixture. Add egg yolk.
- Mix in your food processor until dough is formed. Take dough out of the bowl, knead once or twice and then form a roll (this will make it easier to divide dough later).
- Wrap dough roll into cling film a put it into fridge for 30 minutes. Line out baking tray(s) with parchment paper.
- Take dough out of the fridge and cut roll into 10 slices. Cut each slice into 4 pieces. You should now have 40 little dough pieces.
- Roll each pice into a roll of about 3 to 4 inches in lenght. The middle of each roll should be a bit thicker and let the roll taper off towards the ends. Put the rolls onto the baking tray forming a "C" (half-moon shape).
- Put the baking tray(s) in a cold place for about 30 to 60 minutes.
- Meanwhile preheat oven (390 F, 200 C).
- Bake the cookies for 10 minutes. Let them cool completely on a cooling rack. Dust them with (unsweetened) cacao powder.
- NOTE: cooking time is given for one baking tray. Time to make includes 60 minutes for cooling the dough.
- NOTE: I put the cookies on the baking tray into the fridge for 30 minutes. It is important to keep the formed cookies for 30 minutes in a cold place. The butter in the cookies has to be cooled completely.
- NOTE: these cookies are very spicy. If you don't like them spicy reduce the amount of cayenne pepper / dried chili pepper.