Recipe by the_cookie_lady
A spicy Italian butter cookie dipped in chocolate. This recipe is from "Christmas Baking" by Christian Teubner. Prep time is a guess. Resting the dough overnight is better, but I've only included 2 hours of resting into the passive (cooking) time. The chocolate-dipping time is estimated in the prep time also.
- 1 teaspoon vanilla extract
- 1 1⁄4 cups butter, plus
- 1 tablespoon butter, softened
- 2 1⁄2 cups light brown sugar, measured without packing
- 1 teaspoon ground cinnamon
- 1 pinch ground cardamom
- 1 pinch allspice
- 1 pinch salt
- 1⁄4 teaspoon almond extract
- 1 egg
- 4 -5 tablespoons milk
- 5 1⁄2 cups flour
- 10 ounces semisweet chocolate
Directions See How It's Made
- Cream vanilla extract, butter, sugar, cinnamon, cardamom, allspice, salt, and almond extract until smooth.
- Work the egg and milk into the dough. Blend in the flour as quickly as possible.
- Divide finished dough into 3 equal-sized pieces and roll them out into 3 cylinders about 8 inches long. With the aid of a dull knife, press the sides into a square so that when cut they will produce rectangular slices. Wrap in plastic and let the bars of dough rest, preferably overnight but atleast 2 hours.
- Line a baking sheet with parchment paper. Preheat the oven to 375 degrees farenheit (190 degrees celsius).
- Cut each roll into 30 slices. Place on the baking sheet, spaced well apart, and bake on the center shelf of the oven until light brown, about 12-15 minutes. Remove the baking sheet and let the pangani cool.
- Melt chocolate (or temper it, if you know how to) in a wide-mouthed bowl and dip the pagani from corner to corner on the diagonal. Wipe the underside off on the rim of the bowl, and place cookies back on parchment-covered baking sheet. If you have simply melted the chocolate, you should refrigerate the cookies in order to get the chocolate to solidify.