These would be perfect with vanilla ice cream.
1 tbsp cinnamon
1 tsp ground aniseed
3/4 tsp white pepper
3/4 tsp ground ginger
1/2 tsp ground coriander
1 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp ground cloves
450 grams flour
1 tbsp baking powder
1/2 tsp salt
250 grams unsalted butter at room temperature
330 grams dark brown sugar
3 1/2 tbsp dark rum or brandy
1 large egg white, lightly beaten until frothy
1 cup sliced almonds
Sift flour, spice mix, baking powder, and salt into a medium bowl and set aside.
Place butter and sugar in the stand mixer and with the paddle attachment beat on medium high speed for about 3 minutes until the mixture is light and fluffy. Add alcohol and beat until incorporated. Finally, ass the sifted ingredients and continue to beat on low speed. The dough will feel dry and difficult but will eventually come together. Tip onto a work surface and bring it together. Split dough into two flattish disks, cover with plastic wrap and refrigerate for at least 30 minutes.
When ready to bake, preheat oven to 400 degree F and line baking sheets. Roll out dough on a lightly floured work surface until it is about 1/4 inch thick. Use any cutter you like. Place them on line baking sheet and brush with egg white and sprinkle almonds. Bake for 12 minutes, rotating the sheets halfway through, until golden brown and the almonds are toasted. Remove from the oven and set aside for 10 minutes and then let cool completely on wire rack.
I got the recipe from Ottolenghi & Goh’s book, Sweet.