🍽️ Crunchy Nut Cookies with Orange Glaze

Name: Crunchy Nut Cookies with Orange Glaze
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g Honey; 75 g Sugar; 80 ml Orange juice; 1 Cinnamon stick; 5 Cloves; 0.5 tbsp Brandy; 80 g Walnuts (finely chopped); 1 tbsp grated Orange peel (organic); 240 g Flour; 0.5 tsp Baking soda; 0.5 tsp Baking powder; 0.25 tsp Salt; Cinnamon (1 tsp each; ground); Clove (1 tsp each; ground); 0.25 tsp Nutmeg (ground); 70 g soft Butter; 75 g Sugar; 50 ml Vegetable oil; 30 ml Orange juice; 2 tbsp Brandy; Flour (for the work surface)

128 kcal · 30 min · 4 servings

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Ingredients

250 g Honey
75 g Sugar
80 ml Orange juice
1 Cinnamon stick
5 Cloves
0.5 tbsp Brandy
80 g Walnuts (finely chopped)
1 tbsp grated Orange peel (organic)
240 g Flour
0.5 tsp Baking soda
0.5 tsp Baking powder
0.25 tsp Salt
Cinnamon (1 tsp each; ground)
Clove (1 tsp each; ground)
0.25 tsp Nutmeg (ground)
70 g soft Butter
75 g Sugar
50 ml Vegetable oil
30 ml Orange juice
2 tbsp Brandy
Flour (for the work surface)

Instructions

1. Put honey, sugar, orange juice, a cinnamon stick, and cloves into a pot.
2. Let the mixture simmer gently for about 5 minutes.
3. Remove the cinnamon stick and cloves from the syrup and discard them.
4. Stir brandy into the warm syrup.
5. Set aside four tablespoons of the syrup for the later glaze.
6. Mix the remaining syrup with walnuts and orange peel.
7. Mix flour, baking soda, baking powder, salt, cinnamon, ground cloves, and ground nutmeg in a bowl.
8. Beat butter and sugar with an electric hand mixer until fluffy.
9. Stir in oil, orange juice, and brandy into the butter-sugar mixture.
10. Add the flour mixture and knead everything into a smooth dough.
11. Cover the dough and refrigerate it for 30 minutes.
12. Dust a work surface with flour and roll out the dough to about 3 millimeters thick.
13. Cut the dough into two large squares, each measuring 15 by 15 centimeters.
14. Cut the dough surfaces into small squares, each measuring 3 by 3 centimeters.
15. Place one teaspoon of the nut filling on half of the dough squares.
16. Cover the filled squares with the remaining dough pieces.
17. Press the edges of the cookies firmly together to seal them.
18. Preheat the oven to 160 degrees Celsius conventional heat.
19. Bake the cookies on the middle rack for about 15 minutes until light brown.
20. Let the cookies cool on a wire rack.
21. Mix the reserved syrup with a little water until it is fluid.
22. Dip the cooled cookies in the syrup mixture.

Nutrition per serving

kcal: 128
Protein: 1 g · Fett/Fat: 5 g · Carbs: 18 g