Page 175 - Classic Cookies with Modern Twists

½ teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature

¼ cup suga r
¼ cup honey

1 teaspoon finely chopped orange zest

¾ cup ligh tly toasted, sliced almonds, divided
White rice flour, for rolling

FOR THE GL AZE:
1 cup confectioners’ suga r

2 teaspoons dark rum

1 teaspoon freshly squeezed lemon juice
2 teaspoons whole milk

½ teaspoon vanilla extract

1. In a medium bowl, whisk together the all-purpose and r ye
ours, ginger, aniseed, cinnamon, nutmeg, cloves, pepper, and

salt. Set aside.

2. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the butter,

sugar, honey, and orange zest on medium-high speed until
creamy, 1 to 2 minutes. Add the dr y ingredients and mix until
just combined. Remove the mixing bowl from the st and and fold
in ½ cup of the almonds. The dough will be quite stick y. Wrap
the dough in plastic w rap and refrigerate overnight to let avors

develop.

3. Preheat the oven to 350 degrees F. Line 2 baking sheets with
parchment paper. On a lightly rice-oured surface, or between 2

sheets of plastic w rap or parchment paper, roll the dough ⅛ inch
thick. Cut the dough into 1¾-inch squares or any desired shape
using a cookie cutter. Place the cookies on the baking sheets, ½
inch apart, and refrigerate. Gather the scraps of dough and