Pierniczki – Traditional Polish Cookies with Honey and Spices


Pierniczki – Traditional Polish Cookies with Honey and Spices

INGREDIENTS

4½ – 5 cups plain flour
1 cup ground almonds (about 100g)
400 g mixed local honey
1 cup soft dark brown sugar
¼ bar unsalted butter (about 65g)
2 eggs
1 tsp baking soda
½ tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 pinch of ground black pepper – optional
½ tsp ground nutmeg
more flour for working surface

for the decoration

300 g chocolate, white and/or dark chocolate
150 g almond flakes
EQUIPMENT
baking tray lined with non-stick Teflon sheets or baking paper
baking paper for baked cookies
silicone brush
rolling pin
cookie cutters

METHOD

Combine honey, sugar, butter and spices and heat over low fire until melted and bubbling.
Leave aside to cool down a little bit.
In a mixing bowl place baking soda, ground almonds, 4½ cups of flour and eggs, add also honey mixture and knead the dough.
Stir in additional half a cup of flour if necessary.
Dough should be soft but not very sticky.
Roll on the floured surface to about ½ cm thick, cut out shapes with cookie cutters and place on baking trays lined with Teflon sheets or baking paper.
Bake in 200°C (392°F) for about 10 minutes or until golden brown.
Place on baking paper and leave to cool down completely.
When cookies are cold, melt the chocolate in a small saucepan or in a microwave.
Use it to brush the cookies and immediately sprinkle them with almond flakes.
Leave to cool down completely.
Store in a cookie tin for a week or even two.