Five Spice Cookies
Crisp almond cookies with Chinese five-spice and molasses. Quick food-processor method. Makes about 24 small cookies.
I make cookies and snacks for our music rehearsal group each week at my home and always looking for unusual things. I made this up from other recipes I had, using ingredients in the home instead of the fancy stuff. It is delicious served with an herbal Lemon/Ginger hot tea.
Submitted by: Helen from Escondido, CA
Yield: 24 cookies
- Uses a food processor to mix a simple dough with almond slices, molasses and five-spice.
- Bake at 325°F for about 15 to 20 minutes until cookies feel firm to the touch.
- Yield is about 24 small walnut-sized cookies; dust with powdered sugar after cooling.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat oven to 325°F.
Place all ingredients (except powdered sugar) in the bowl of a food processor fitted with a metal blade. Pulse until the mixture looks like crumbs,
then blend continuously until the dough gathers into a ball.
Remove dough from processor.
Pinch off a walnut-sized piece of dough and roll it into a ball and place on an ungreased baking sheet. Press down lightly to flatten a little
Bake for 20 minutes or until the cookies are firm to the touch. (Check cookies after 15 or 16 minutes to prevent burning)
Cool the cookies for 10 minutes on the baking sheet,
then remove to a wire rack to continue cooling.
Once cookies are completely cooled, dust with powdered sugar if desired.
thespicehouse.com
More About This Recipe
When you first process this, it will look like it's impossible to come together, but keep the processor on continuously until the dough forms a ball and pulls away from the sides. I like to divide my dough into 4 pieces then the 4 pieces into 8 then the 8 into 3 This way you get same sized cookies, more or less.
Frequently Asked Questions
What does Chinese 5-spice do in these cookies?
Chinese 5-spice adds warm, aromatic notes like star anise, cinnamon and clove. It gives the cookies a spicy, slightly exotic background. Start with 1 teaspoon and reduce if you prefer a milder flavor.
Can I make the dough without a food processor?
Yes. Cut the cold butter into the flours and almonds with a pastry cutter or two knives until the mix looks like coarse crumbs. Press and rub with your fingers or fold gently until it comes together into a dough. You may need a bit more time and a short chill to make it easier to roll.
How many cookies does this recipe make?
About 24 small walnut-sized cookies. The author recommends dividing the dough into quarters, then halving those to make 8, then dividing each of the 8 into 3 to get roughly 24 even pieces.
Can I substitute the almonds or make these nut-free?
You can swap roasted almond slices for other toasted nuts like pecans or walnuts. For a nut-free version, use 1/2 cup finely ground sunflower seeds or extra flour plus 1 to 2 tablespoons of a neutral oil to replace texture. Note the flavor and texture will change.
How do I know when the cookies are done?
Start checking at 15 minutes. They are done when the tops and edges feel firm to the touch and the bottoms are lightly colored. They will set a bit as they cool, so avoid overbaking to keep them tender.
Can I make these ahead or freeze them?
Yes. Freeze shaped raw dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple extra minutes. Baked cookies freeze well for about a month; thaw before dusting with powdered sugar.
Can I make these gluten-free or vegan?
For gluten-free, use a 1:1 gluten-free all-purpose flour blend and add 1/4 teaspoon xanthan gum if the blend has none. For vegan, swap the butter for a firm vegan butter stick. Texture and baking time may vary slightly, so watch them closely the first time.
What does Chinese 5-spice do in these cookies?
Chinese 5-spice adds warm, aromatic notes like star anise, cinnamon and clove. It gives the cookies a spicy, slightly exotic background. Start with 1 teaspoon and reduce if you prefer a milder flavor.
Can I make the dough without a food processor?
Yes. Cut the cold butter into the flours and almonds with a pastry cutter or two knives until the mix looks like coarse crumbs. Press and rub with your fingers or fold gently until it comes together into a dough. You may need a bit more time and a short chill to make it easier to roll.
How many cookies does this recipe make?
About 24 small walnut-sized cookies. The author recommends dividing the dough into quarters, then halving those to make 8, then dividing each of the 8 into 3 to get roughly 24 even pieces.
Can I substitute the almonds or make these nut-free?
You can swap roasted almond slices for other toasted nuts like pecans or walnuts. For a nut-free version, use 1/2 cup finely ground sunflower seeds or extra flour plus 1 to 2 tablespoons of a neutral oil to replace texture. Note the flavor and texture will change.
How do I know when the cookies are done?
Start checking at 15 minutes. They are done when the tops and edges feel firm to the touch and the bottoms are lightly colored. They will set a bit as they cool, so avoid overbaking to keep them tender.
Can I make these ahead or freeze them?
Yes. Freeze shaped raw dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple extra minutes. Baked cookies freeze well for about a month; thaw before dusting with powdered sugar.
Can I make these gluten-free or vegan?
For gluten-free, use a 1:1 gluten-free all-purpose flour blend and add 1/4 teaspoon xanthan gum if the blend has none. For vegan, swap the butter for a firm vegan butter stick. Texture and baking time may vary slightly, so watch them closely the first time.
Great idea! I made these with a few tweaks: I do not own a food processor, so I followed a typical cookie method by creaming the butter and molasses (and I added a few tablespoons of sugar) then adding the dry ingredients. Also added some orange zest left over from another recipe. The five spice blend comes out in all of its awesomeness, and yes, these would be excellent with tea.
These cookies were not very sweet, even with the powdered sugar on top.
They were better warm from the oven, and just a bit flat when cooled. They were spicy; the 5 spice powder came through just fine. Perfect with tea, as the author recommended.