Ingredients
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground mace
1/4 tsp. ground cloves
c. blanched whole almonds
c. blanched hazelnuts
c. diced candied orange peel
c. diced candied lemon peel
4 Medjool dates
3 oz. almond paste
c. apricot jam
3 large eggs
3/4 c. packed light-brown sugar
1/2 c. confectioners’ sugar
3 tbsp. confectioners’ sugar
2 tbsp. whole milk
Preparation
Step 1Whisk together flour, baking powder, salt, and spices. Pulse almonds and hazelnuts in a food processor until very finely chopped. Add candied peels and dates, and pulse until finely chopped. Add almond paste, and pulse to combine. Add jam, and pulse. Add eggs and brown sugar, and pulse. Add flour mixture, and pulse. Transfer dough to an airtight container, and refrigerate overnight (or up to 3 days).Step 2Preheat oven to 325 degrees. Using a 2-inch ice cream scoop (1/4 cup), drop dough onto parchment-lined baking sheets, spacing cookies 3 inches apart. Place 3 almonds close together on top of each cookie. Bake until golden brown, about 14 minutes. Let cool completely on sheets on wire racks.Step 3Whisk together confectioners’ sugar and milk, and brush over cooled cookies. Let stand until set. Cookies can be stored in an airtight container for up to 3 days.
