We translated this recipe from our friend's Hila Kariv blog (bissim.com).
These cookies makes a great Rosh Hashanah present for family and friends!
You can make this recipe a day or two in advance as the flavors will develop with time.
This recipe makes approx. 40 small cookies.
For the cookies- 1/4 cup of olive oil (mild tasting, not bitter) 1/4 cup of honey 1 egg 2 tablespoons brown sugar 1/3 cup ground almonds 1/4 cups whole wheat flour 1/2 teaspoon baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of cinnamon 1/2 teaspoon of grated fresh ginger A generous pinch of ground cloves and nutmeg For the glaze- 1 cup powdered sugar A few drops of water Process: - Preheat the oven to 350 Fahrenheit (180 degrees Celsius) - Line two large baking trays with baking paper - In a bowl mix together- olive oil, honey, egg and brown sugar - Add all of the dry ingredients to the bowl: (flour, powders, spices) and mix until dough becomes very soft and fragrant.
If the dough feels unbearably sticky and does not roll into a ball with moist hands, add a tablespoon or two of flour.
- Wet your hands slightly and create small balls the size of medium-sized marbles - Place the dough balls on the trays, leave about half-an-inch between each one as they will expand a bit while baking - Bake for about 10 minutes, the cookies are ready when golden but still soft. Let them cool before adding the glaze. - Mix glaze ingredients well until it becomes smooth.
The amount of water will determine the thickness of the coating and in this case, a thick coating is not needed. On the other hand, be careful not to create a glaze that is too thin and will slide off of the cookie.
- Hold each cookie at its base and dip its top into the bowl of glaze. Shake gently and place the cookies to dry.