Pangani Recipes
PANGANI
A spicy Italian butter cookie dipped in chocolate. This recipe is from "Christmas Baking" by Christian Teubner. Prep time is a guess. Resting the dough overnight is better, but I've only included 2 hours of resting into the passive (cooking) time. The chocolate-dipping time is estimated in the prep time also.
Provided by the_cookie_lady
Categories Dessert
Time 2h45m
Yield 90 cookies, 45 serving(s)
Number Of Ingredients 13
Steps:
- Cream vanilla extract, butter, sugar, cinnamon, cardamom, allspice, salt, and almond extract until smooth.
- Work the egg and milk into the dough. Blend in the flour as quickly as possible.
- Divide finished dough into 3 equal-sized pieces and roll them out into 3 cylinders about 8 inches long. With the aid of a dull knife, press the sides into a square so that when cut they will produce rectangular slices. Wrap in plastic and let the bars of dough rest, preferably overnight but atleast 2 hours.
- Line a baking sheet with parchment paper. Preheat the oven to 375 degrees farenheit (190 degrees celsius).
- Cut each roll into 30 slices. Place on the baking sheet, spaced well apart, and bake on the center shelf of the oven until light brown, about 12-15 minutes. Remove the baking sheet and let the pangani cool.
- Melt chocolate (or temper it, if you know how to) in a wide-mouthed bowl and dip the pagani from corner to corner on the diagonal. Wipe the underside off on the rim of the bowl, and place cookies back on parchment-covered baking sheet. If you have simply melted the chocolate, you should refrigerate the cookies in order to get the chocolate to solidify.
Nutrition Facts : Calories 183.7, Fat 9, SaturatedFat 5.5, Cholesterol 19.1, Sodium 50.4, Carbohydrate 25.6, Fiber 1.5, Sugar 11.9, Protein 2.6
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