Honey Cinnamon Cookies – Two Kinds from One Dough

Fragrant honey cinnamon cookies, with two kinds from one dough: crisp flower cookies topped with toasted almonds, and Biscoff pinwheels. I planned to post the recipe for Rosh Hashanah, but these cookies are just as right for breaking the Yom Kippur fast and for Sukkot.

Ingredients

• 380–400 g all-purpose flour (about 3 cups + ⅓–½ cup).
• 2 eggs.
• 100 g melted butter (½ cup). You can swap it for margarine.
• 100 g sugar (½ cup).
• 100 g honey (¼ cup + 2 tablespoons).
• 1 teaspoon vanilla bean paste.
• A pinch of salt.
• 1 teaspoon baking soda.
• 1–2 teaspoons cinnamon.

For the flower cookies

• Chopped toasted almonds, for sprinkling.

For the Biscoff pinwheels

• Biscoff spread, for the filling.

Instructions

1. In a bowl, whisk together the eggs, sugar and vanilla bean paste.
2. Add the melted butter and honey and stir.
3. Add the flour, salt and baking soda, and knead into an even dough.
4. Add the cinnamon and knead again until it's worked into the dough.
5. Wrap the dough and chill it in the fridge for about an hour.
6. Once it has chilled, divide the dough into two parts.

Almond flower cookies

1. Roll out one part of the dough.
2. Sprinkle the chopped toasted almonds over it and press them lightly into the dough.
3. Cut out flower-shaped cookies and arrange them on a baking sheet lined with parchment paper.
4. Bake in an oven preheated to 350°F (180°C) for about 10 minutes, until browned.
5. Let the cookies cool completely, then break one in half to check the texture. If it isn't crisp enough, put the cookies back in the oven for a few more minutes.

Biscoff pinwheels

1. Divide the second part of the dough into two balls.
2. Roll each ball between two sheets of parchment paper into a thin, even sheet.
3. Spread a layer of Biscoff spread over it.
4. Roll it up into a tight log.
5. Place the logs on a baking sheet lined with parchment paper.
6. Bake in an oven preheated to 350°F (180°C) for 12–15 minutes, until the logs are golden brown. Be careful not to overbake them.
7. Let cool, then cut into slices.

Enjoy!