Fragrant with anise and bright citrus, these crisp cookies bring the same cozy warmth as a mug of mulled wine—perfect for holiday gatherings, gifting or setting out for Santa.
Whole-grain spelt flour stands in for all-purpose here, lending a subtle nuttiness that pairs beautifully with the sweet-salty crunch of the toasted almond coating. The result is a sturdy, dunk-worthy cookie that stays crisp for days.
Spelt flour, a type of whole wheat flour available in most supermarkets (look for brands such as Bob’s Red Mill), works as a simple 1:1 swap for all-purpose flour. If you prefer to use what you have on hand, combining equal parts all-purpose and whole-wheat flour will yield a similar texture. Once baked, the cookies keep well in an airtight container for up to one week.
Orange Anise Almond Cookies
Yield: Makes 2 dozen
INGREDIENTS
½ cup salted butter
½ cup granulated sugar
¾ teaspoon anise seed
zest from 1 orange
¼ teaspoon almond extract
1 egg
2 egg yolks
½ cup almond flour (almond meal)
1 cup + 2 tablespoons spelt flour
½ teaspoon baking powder
For the almond coating:
½ cup sliced almonds, finely chopped
½ teaspoon anise seed
zest from 1 orange
½ teaspoon salt
1 tablespoon sugar
DIRECTIONS
Heat the oven to 325 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Using a stand mixer or a bowl with a whisk, beat together the butter, sugar, anise seed, orange zest and almond extract until light and fluffy. Add the egg and egg yolks, mixing until fully incorporated. In a separate bowl, whisk together the almond flour, spelt flour and baking powder. Fold the dry mixture into the butter mixture with a spatula until just combined.
In a small bowl, mix together the ingredients for the almond coating. Use a spoon or small cookie scoop to measure out 1 tablespoon-sized balls of dough, rolling them in the almond mixture to coat evenly before placing them on the cookie sheet, a dozen per sheet. Use your palm to gently press each dough ball into a ½-inch-thick disc before placing the cookie sheets in the oven.
Bake for 25-30 minutes, or until the cookies and almond coating are golden brown. Allow the cookies to cool slightly before transferring them to a wire rack to cool completely. Store in an airtight container for up to one week.