Glazed brandy almond cookies and Serax breadspoons

designedlifeblog.blogspot.com glazed brandy almond cookies serax breadspoons

designedlifeblog.blogspot.com glazed brandy almond cookies serax breadspoons

designedlifeblog.blogspot.com glazed brandy almond cookies serax breadspoons

designedlifeblog.blogspot.com glazed brandy almond cookies serax breadspoons

designedlifeblog.blogspot.com glazed brandy almond cookies serax breadspoons

designedlifeblog.blogspot.com glazed brandy almond cookies serax breadspoons

This post started life as the second of the Arnhemse Stockdagen purchases. See the first here.
I purchased several bread making spoons at Van Mij. The spoons are part of a set that is specifically made for measuring the ingredients for a single loaf. I loved them so much I ended up getting the rest of the set at Kookpunt. The spoons are from Niels Datema for Serax. Remember I mentioned my love, well this is what kicked it off.

I couldn’t just show you these beautiful spoons, could I? I wanted something with a sweet, yet hearty and very much homely edge. These cookies are heavenly and the perfect Indian summer treat. Flavours of cinnamon, almonds and brandy! And I even went lactose-free. These cookies are super moist, flavour-packed and oh so addictive. Makes enough to share, yet I offered the tin to  no one..sorry.


Cookies
2 cups almond meal
 1 cup unbleached patent flour
1/4 cup dark brown sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coconut oil
3/4 cup lactose-free yogurt
1 egg
1/2 teaspoon vanilla paste 
1/2 cinnamon powder
2 tablespoons brandy
teaspoon vanilla paste


Glaze
2 tablespoons brandy
1 cup confectioner's sugar
1/2 teaspoon vanilla paste

Combine the meal, flour, sugar, baking powder, salt and cinnamon. Incorporate the coconut oil into the dry ingredients with a pastry cutter. You could use my staple of creamed butter here, but I opted to keep it lactose free, since I'm intolerant.
In a separate bowl, combine the yogurt, egg, brandy and vanilla paste. Pour the mixture over the dry ingredients and fold in using a wooden spoon until just combined. It's quite a wet mixture, so add more almond meal if it seems too runny. Refrigerate for an hour.
I spoon-dropped my mix onto a greased sheet, about an inch apart. Bake in a 175 Celsius oven for 25 minutes, or until risen and golden brown. Remove to a wire rack for cooling. Let cool for a few minutes before glazing. And by glazing I mean dousing in sweet, sticky syrup! 

Makes 10 large and 8 small cookies. I like my best when slightly warm as the brandy almond flavour really gears up..

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