Spice Cookies

Spice Cookies
Jonathan Lovekin


  • 3/4 Cups  plus 2 tablespoons currants
  • 2 Tablespoons  brandy
  • 2 Cups  scant all-purpose flour
  • 1 1/2 Teaspoon  best-quality cocoa powder
  • 1/2 Teaspoon  baking powder
  • 1/4 Teaspoon  baking soda
  • 1/2 Teaspoon  ground cinnamon
  • 1/2 Teaspoon  allspice
  • 1/2 Teaspoon  ginger
  • 1/2 Teaspoon  nutmeg
  • 1/4 Teaspoon  salt
  • 5 Ounces  good-quality dark chocolate, grated coarsely
  • 1/2 Cup  unsalted butter, at room temperature
  • 2/3 Cups  superfine sugar
  • 1 Teaspoon  vanilla extract
  • 1/2 Teaspoon  grated lemon zest
  • 1/2 Teaspoon  grated orange zest
  • 1/2  large free-range egg
  • 3 Tablespoons  lemon juice
  • 1 1/3 Cup  confectioners' sugar
  • 1 Tablespoon  diced candied citrus peel

More Recipes

by Jerusalem Cookbook

During the late 19th century, as part of their Protestant beliefs, the Templers arrived in Jerusalem from Europe and established the German colony, a picturesque little neighborhood southwest of the Old City that to this day feels unusually central European. This is the "civilized" part of town, where you go for a coffee and a slice of Sachertorte if you wish to escape the harsh Levantine reality.

Germanic influences on the city's food are evident in Christian contexts — the famous Austrian hospice at the heart of the Old City serves superb strudels and proper schnitzels — but Czech, Austrian, Hungarian, and German Jews arriving in the city from the 1930s have also managed to stamp their mark, opening cafés and bakeries serving many Austro-Hungarian classics. Duvshanyot, round iced cookies, made with honey and spices, typically for Rosh Hashanah, are possibly a result of this heritage; they are similar to pfeffernüsse.

These are very loosely inspired by duvshanyot, or pfeffernüsse. They are actually more closely related to an Italian spice cookie and are hugely popular on the sweet counter at Ottolenghi over Easter and Christmas. The recipe was adapted from the excellent The International Cookie Cookbook by Nancy Baggett.


In a bowl, soak the currants in the brandy for 10 minutes. In another bowl, mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.

Put the butter, sugar, vanilla extract, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.

Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 ¾-ounce chunks and shape each chunk into a perfectly round ball. Line 1 or 2 baking sheets with parchment paper and place the balls on the sheets, spacing them about ¾-inch apart, and let rest in the refrigerator for at least 1 hour.

Preheat the oven to 375 degrees.

Bake the cookies until the top firms up but the center is still slightly soft, for 15-20 minutes. Remove from the oven. Let cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the lemon juice and confectioners' sugar in a bowl until a thin and smooth icing forms.

Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.


Calories per serving:

251 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly

Daily value:



  • Fat 141g 217%
  • Carbs 671g 224%
  • Saturated 85g 426%
  • Fiber 26g 106%
  • Trans 4g
  • Sugars 448g
  • Monounsaturated 39g
  • Polyunsaturated 7g
  • Protein 42g 84%
  • Cholesterol 337mg 112%
  • Sodium 1,164mg 48%
  • Calcium 438mg 44%
  • Magnesium 300mg 75%
  • Potassium 2,119mg 61%
  • Iron 22mg 122%
  • Zinc 6mg 38%
  • Phosphorus 952mg 136%
  • Vitamin A 822µg 91%
  • Vitamin C 25mg 42%
  • Thiamin (B1) 2mg 152%
  • Riboflavin (B2) 2mg 104%
  • Niacin (B3) 18mg 89%
  • Vitamin B6 1mg 31%
  • Folic Acid (B9) 515µg 129%
  • Vitamin B12 0µg 7%
  • Vitamin D 2µg 1%
  • Vitamin E 4mg 20%
  • Vitamin K 21µg 27%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...