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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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A spicy Italian butter cookie dipped in chocolate. This recipe is from Christmas Baking by Christian Teubner. Prep time is a guess. Resting the dough overnight is better, but I've only included 2 hours of resting into the passive (cooking) time. The chocolate-dipping time is estimated in the prep time also. Ingredients:
1 teaspoon vanilla extract |
1 1/4 cups butter, plus |
1 tablespoon butter, softened |
2 1/2 cups light brown sugar, measured without packing |
1 teaspoon ground cinnamon |
1 pinch ground cardamom |
1 pinch allspice |
1 pinch salt |
1/4 teaspoon almond extract |
1 egg |
4 -5 tablespoons milk |
5 1/2 cups flour |
10 ounces semisweet chocolate |
Directions:
1. Cream vanilla extract, butter, sugar, cinnamon, cardamom, allspice, salt, and almond extract until smooth.
2. Work the egg and milk into the dough. Blend in the flour as quickly as possible.
3. Divide finished dough into 3 equal-sized pieces and roll them out into 3 cylinders about 8 inches long. With the aid of a dull knife, press the sides into a square so that when cut they will produce rectangular slices. Wrap in plastic and let the bars of dough rest, preferably overnight but atleast 2 hours.
4. Line a baking sheet with parchment paper. Preheat the oven to 375 degrees farenheit (190 degrees celsius).
5. Cut each roll into 30 slices. Place on the baking sheet, spaced well apart, and bake on the center shelf of the oven until light brown, about 12-15 minutes. Remove the baking sheet and let the pangani cool.
6. Melt chocolate (or temper it, if you know how to) in a wide-mouthed bowl and dip the pagani from corner to corner on the diagonal. Wipe the underside off on the rim of the bowl, and place cookies back on parchment-covered baking sheet. If you have simply melted the chocolate, you should refrigerate the cookies in order to get the chocolate to solidify.
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