Glazed brandy almond cookies and 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

1 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..