Polish - Almond Honey Cookies (Pierniczki z Migdalami)

[Olga Drozd]

Polish - Almond Honey Cookies (Pierniczki z Migdalami)

Honey and almonds are both used frequently in Polish baked goods, and their flavors blend nicely in this recipe.  Decorated with an almond half and egg white glaze, these cookies are handsome and crunchy crisp.

2 1/2 cups all purpose white flour
1/2 teaspoon baking soda
1/8 teaspoon salt

3/4 cup unsalted butter, slightly softened (1 1/2 sticks)
1/3 cup clove honey, or other mild honey
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg yolk

1 large egg white beaten with 1 1/2 Tablespoons water (egg wash)
20 to 25 whole blanched almonds, halved lengthwise

Thoroughly stir together flour, baking soda, and salt.

Place butter, honey, and sugar in a large mixing bowl and beat until lightened and smooth.  Beat in vanilla and almond extracts and egg yolk. Beat in about 1/2 the dry ingredients.  Stir in remaining dry ingredients using a large wooden spoon.

Divide dough in 1/2 and wrap each 1/2 in plastic wrap.  Refrigerate dough for at least 1 1/2 hours or until chilled and slightly firm, but not stiff.

PREHEAT the oven to 350º F.  Grease several baking sheets.

Working with one portion at a time and leaving the other refrigerated, roll dough out on a floured surface to a generous 1/2 inch thick.  Lift dough several times and dust rolling pin frequently to prevent dough from sticking.

Cut out cookies using a 2 1/4 inch or slightly larger scalloped, fluted, or plain round cutter or the rim of a drinking glass.  Using a spatula, transfer cookies to greased baking sheets, spacing about1 1/2 inches apart. Gather dough scraps, re-roll, and continue cutting out cookies until all dough is used.  Repeat the rolling and cutting out process with the second 1/2 of dough.

In a small bowl, beat together egg white and 1 1/2 Tablespoons water with a fork until well blended.

Press an almond half into the center of each cookie, then, using a pastry brush or paper towel, very lightly but thoroughly brush entire top of each with egg wash.

Place oven rack in the center of the oven, and bake for 8 to 10 minutes, or until cookies are golden all over and just slightly darker around edges.  (The longer the baking time, the crunchier cookies will be.)  Remove baking sheets from the oven and let stand for about 2 minutes.  using a spatula, transfer cookies to wire racks and let stand until completely cooled.

Store cookies in an airtight container for up to 10 days.  Freeze for longer storage.  Makes 40 to 50 (2 1/2 to 2 1/4-inch) cookies.