If you like a cookie filled with currants and spice, this one's for you! Chocolate, orange, lemon, and brandy take it to another level. Complex in flavor, I think this cookie tastes even better the next day. A great addition to your holiday cookie tray!
Author: Yotam Ottolenghi and Sami Tamimi from Jerusalem Cookbook
Makes 16 cookies
- 3/4 cup plus 2 T. currants
- 2 T. brandy
- scant 2 cups flour
- 1-1/2 t. best quality cocoa powder
- 1/2 t. baking powder
- 1/4 t. baking soda
- 1/2 t. each, ground cinnamon, allspice, ginger, and nutmeg
- 1/4 t. salt
- 5 oz. dark chocolate, coarsely grated
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup superfine sugar
- 1 t. vanilla extract
- 1/2 t. grated lemon zest
- 1/2 tsp. grated orange zest
- 1/2 large egg (see note)
- 1 T. diced candied citrus peel
- 3 T. freshly squeezed lemon juice
- 1-1/3 cups confectioners sugar
- Soak the currants in the brandy for 10 minutes.
- Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate.
- Mix well.
- Put the butter, sugar, vanilla, and zests in a stand mixer with the beater attachment and beat just to combine, about 1 minute.
- With mixer running, add egg and mix another minute.
- Add the dry ingredients.
- Add the currants and brandy.
- Gently knead the dough in the bowl until it comes together.
- Divide into 1-3/4 oz. chunks and shape each into a round ball.
- Place on parchment lined baking sheets about 3/4" apart.
- Rest in the refrigerator for at least one hour.
- Preheat oven to 375F
- Bake cookies for 15-20 minutes, until the top firms up but the center stays slightly soft.
- Remove from oven and allow to cool for 5 minutes.
- Transfer to a wire rack.
- While the cookies are still warm, whisk together the glaze until and thin and smooth icing forms.
- Pour 1 T. glaze over each cookie, leaving it to drip.
- Finish each with 3 pieces of candied peel placed at the center. (I used orange zest)
- Leave to set and serve, or store in an airtight container.
This is not a misprint. You actually use 1/2 of an egg. The easiest way to accomplish this is to break an egg into a small bowl and whisk it with a fork before dividing it in half.
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