Definitely winter cookies, but not traditional Christmas cookies, despite the spices. First you taste the cinnamon, the hint of ginger and cloves, and you think you know what’s in store. But then comes the salt — enough to make it unmissable — and the coarsely ground black pepper. I love the effect these have on the unsuspecting: puzzlement followed by pleasure. I also love that they’re substantial: They’re thick cookies, which is why they’re called galettes, French for pucks.
These are roll (freeze) and cut cookies but I thought I would be sneaky and scoop the sticky dough directly into muffin tins, then flatten them before I chilled them. Unfortunately for me, the dough was SO sticky I couldn’t flatten them pre-chill, and then I left them to chill too long so they were rock hard and I couldn’t flatten them before I baked them. My solution? I pulled the trays halfway through the bake and flattened them with the bottom of a small glass. So, they’re clunky and not quite round but it worked (phew!).
These were fine – not outstanding but I like the crumble from the almond flour. To be honest, I couldn’t taste the spices very much (I made half a recipe so half a pinch of cloves, ginger – well, it’s not much). I added more pepper than the recipe called for but couldn’t really taste it in the finished cookies. No matter – they were tasty and I learned a lesson (um, follow the recipe!)
Get the recipe for Dorie Greenspan’s Salt-and-Pepper Sugar-and-Spice Galettes on p 213 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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