Swiss Spice Cakes
- Vegetable recipes
- Diabetes-friendly
- Prenatal pick
- Heart-healthy
Ingredients
- 1-1/2 cups (375 mL) (approx) whole wheat flour
- 2/3 cups (150 mL) ground almonds
- 1/2 cup (125 mL) all-purpose flour
- 1/3 cup (75 mL) granulated sugar
- 4 tsp (20 mL) cinnamon
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) ground ginger
- 1 tsp (5 mL) ground star anise
- 1/2 tsp (2 mL) ground cloves
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) pure pear nectar
- 1/2 cup (125 mL) finely diced pear
- 2 tbsp (30 mL) molasses
- <strong>Glaze</strong>:
- 2/3 cups (150 mL) icing sugar
- 2 tbsp (30 mL) (approx) Williams pear eau-de-vie, rum or kirsch
Preparation
Into large bowl, sift whole wheat flour, discarding any large pieces of bran. Add almonds, all-purpose flour, sugar, cinnamon, baking soda, ginger, star anise, cloves and salt; whisk together. Stir in pear nectar, dried pears and molasses, adding a little more sifted flour as necessary, until a very soft, sticky dough is formed. Shape into disc; wrap in plastic and refrigerate overnight.
On floured work surface, roll out dough to scant 1/2-inch/1 cm thickness. Using cookie cutter, cut into heart or other simple shapes, rerolling and cutting scraps. Place on parchment paper-lined cookie sheets. Bake in 300°F/150°C convection oven or 325°F/160°C conventional oven for about 20 minutes.
Glaze: Mix icing sugar with about two-thirds of the Williams pear eau-de-vie, adding more as necessary, until thick but brushable glaze is formed. Brush over hot cookies. Let cool on pan for 2 minutes. Transfer to rack; let cool completely.
Makes about forty-eight 2-inch/5 cm cookies.
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