Levantine Spiced Ginger Nuts

Ingredients

In the original Danish recipe, the ginger nuts are typically flavored with cinnamon and cloves. However, in this Levantine adaptation, we incorporate traditional Levantine spices such as cardamom, nutmeg, and allspice to infuse the cookies with a distinct Middle Eastern flair. This modification adds a new layer of complexity to the flavor profile, making it a unique and exciting twist on the classic Danish treat. We alse have the original recipe for Ingefærnøtter, so you can check it out.

• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 1 tsp ground ginger 1 tsp ground ginger
• 1/2 tsp ground cardamom 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice 1/4 tsp ground allspice
• 1/4 tsp baking soda 1/4 tsp baking soda
• 1/4 tsp salt 1/4 tsp salt
• 100g (1/2 cup) unsalted butter, softened 100g (1/2 cup) unsalted butter, softened
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 large egg 1 large egg
• 2 tbsp molasses 2 tbsp molasses
• 1 tsp vanilla extract 1 tsp vanilla extract
• 50g (1/3 cup) chopped almonds, for garnish (optional) 50g (1/3 cup) chopped almonds, for garnish (optional)

Nutrition

• Calories: 120 kcal / 502 kJ
• Fat: 5g (2g saturated)
• Carbohydrates: 17g (9g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, ground ginger, cardamom, nutmeg, allspice, baking soda, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the egg, molasses, and vanilla extract until well combined.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. 6.
   Roll the dough into small balls, approximately 2cm (1 inch) in diameter, and place them on the prepared baking sheet.
7. 7.
   If desired, gently press a few chopped almonds onto the top of each cookie for added texture and flavor.
8. 8.
   Bake for 10-12 minutes, or until the edges are golden brown.
9. 9.
   Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Ginger — Use fresh ginger for a more intense flavor. Grate the ginger finely before adding it to the dough.
• Cardamom — For the best flavor, use freshly ground cardamom pods. If using pre-ground cardamom, make sure it is not expired to ensure optimal taste.
• Molasses — Opt for dark molasses to add a rich, caramel-like flavor to the cookies.

Tips & Tricks

• For an extra kick of spice, add a pinch of ground black pepper to the dough.
• If you prefer a softer texture, reduce the baking time by a minute or two.
• Store the cookies in an airtight container to maintain their freshness and crunchiness.
• These cookies make a wonderful homemade gift. Package them in a decorative tin or jar for a thoughtful present.
• Experiment with different Levantine spice combinations to customize the flavor profile to your liking.

Serving advice

Serve Levantine Spiced Ginger Nuts alongside a steaming cup of Turkish tea or Arabic coffee for a truly authentic Levantine experience. These cookies are perfect for afternoon tea, holiday gatherings, or as a sweet treat any time of the day.

Presentation advice

Arrange the Levantine Spiced Ginger Nuts on a beautiful platter or a traditional Levantine serving tray. Dust them with a sprinkle of powdered sugar for an elegant touch. The cookies can also be served in small paper cups or wrapped in decorative cellophane for a charming presentation.