Rating: 1.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

The intense blend of spices in these cookies is a tip of the hat to Venice's history as a conduit for the spice trade between Europe and the Far East.

Mauro Stoppa
Source: EatingWell Magazine, March 2020

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Recipe Summary

active:
25 mins
total:
6 hrs 40 mins
Servings:
40
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk all-purpose flour, whole-wheat flour, sugar, cornmeal, cinnamon, cloves, coriander, mace, white pepper and salt in a large bowl. Add egg yolks, butter and vanilla. Blend the ingredients with your fingertips until the dough comes together. Shape the dough into a 7-by-1 1/2-inch log and wrap in plastic wrap. Refrigerate for 6 hours or up to 3 days.

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  • Position racks in middle and upper third of oven; preheat to 350 degrees F. Let the dough stand at room temperature while the oven preheats. Line 2 baking sheets with parchment paper.

  • Slice the dough into 1/8-inch-thick rounds and place at least 1 inch apart on the prepared pans. Bake the cookies, switching the pans between racks and rotating from back to front halfway through, until lightly browned around the edges and firm in the center, 15 to 20 minutes. Transfer the cookies to a rack to cool.

Tips

To make ahead: Refrigerate dough (Step 1) overnight. Store cookies airtight for up to 1 week.

Equipment: Parchment paper

Nutrition Facts

45 calories; protein 0.7g; carbohydrates 4.4g; dietary fiber 0.3g; sugars 1.6g; fat 2.8g; saturated fat 1.6g; cholesterol 24.5mg; vitamin a iu 97IU; folate 7.3mcg; calcium 3.9mg; iron 0.3mg; magnesium 1.3mg; potassium 8.3mg; sodium 5mg; added sugar 2g.
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Reviews (2)

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
03/31/2020
Either I blew it or there is something not right with the recipe. When baked and cooked if you touch the cookies they crumble to dust. I'm not talking breaking into chunks instead it's only a little bigger than the original flour size. The dough when cool before baking was similar to a refrigerator cookie dough. Another recipe has more yolks and eggs than this recipe does and you pipe the dough. I doubt that I would ever make this again. Read More
Rating: 2 stars
05/06/2020
Even with leaving the dough it the fridge overnight, I found this cookie did not have a spicy taste. It mostly tasted of butter and flour. Read More