|Rose and Debbie knocking one back. |
So Debbie's sister can tell - Debbie is the one on the right.
|Debbie helped me decorate these.. after the knocking back.|
|This is a new recipe from A Baker's Odyssey.|
The are called Nuspatchen (or something like that).
They are a hazelnut and cinnamon topping on a spice cookie.
Next year...the bottom will be chocolate for that Nutella-like flavor combo!!
2. Preheat the oven to 300°F., with racks in the center and bottom of the oven. Place a pan of hot water on the lower rack. Line miniature or regular-size muffin tins with paper muffin liners. If you don't have paper liners, butter the pan(s) generously.
3. Cream the butter and brown sugar in an electric mixer until light; then add the egg, mixing until smooth. Meanwhile, sift together the flour, allspice, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda onto a sheet of wax paper. Using a spatula, stir in the flour mixture to the creamed mixture, mixing just until blended, no longer. Stir in the fruit mixture with its soaking liquid, along with the walnuts, pecans, and almonds, mixing just until incorporated.
4. Bake the fruitcakes until lightly golden and a toothpick inserted in the center emerges clean, about 30 minutes (or 35 for regular-size muffin tins). Cool in the pan(s) for about 5 minutes and remove from the pan(s) (leave the paper liners on). If they seem to be sticking, then run the tip of a knife blade around the cakes. Placing them on a wire rack over a sheet of wax or parchment paper.
These keep well for at least a week, and can be mailed. I have also frozen them with great success. Just thaw at room temperature in their packaging. To brighten them up before serving, reglaze so the tops are shiny.