January journal: Andalusian cookies

rugessnome asked me to post about "historical cookery (and unusual ingredients in it)".

This seems like a good time to post a redaction of some medieval Andalusian cookies! I found the recipe, from an anonymous thirteenth-century Andalusian cookbook, at Medieval Cookery.

( The Preparation of Ka'k )

I made individual cookies, though the gloss as "Biscotti" on Cariadoc's page seems to suggest these could be double-baked. (I would like to have a gazelle cookie cutter!)

Here's how I made the filling. The balance of spices is good, but I made way too much filling. I think I might have halved the quantities in my notes, but it's still likely too much--fortunately, almonds and sugar will keep.

( Filling recipe )

I used the dough recipe for Lebanese spinach triangles from Anissa Helou's Savory Baking from the Mediterranean, substituting untoasted sesame oil for olive oil. You can find that recipe Food and Wine; the cookbook version doubles the quantities, making it 2 cups flour, 1 tsp. salt, 1/4 cup oil, and 1/2 cup warm water. This recipe makes a soft, workable dough. (For a savory medieval recipe using the same dough, see Andalusian Feta Pies.)

I rolled the dough out very thin--ideally it should be translucent--and cut circles a few inches across with a cookie cutter. I scattered a spoonful of the almond filling on each circle, placed another dough circle on top, crimped the edges, and sprinkled a tiny bit more almond sugar on each cookie for garnish. Bake in a 450° F oven for about fifteen minutes, or until golden brown.

Here's what they looked like before baking:



And here's the finished version:



These come out cracker-like and somewhat crisp, with subtle sweetness from the filling. If you want a more clearly cookie-like cookie, I recommend experimenting with butter in the dough instead of oil. These might also be nice in a buffet spread with things like olives and cucumbers.