Pangani

Name: Pangani
Ingredients: 1 teaspoon vanilla extract; 1 1/4 cups butter, plus; 1 tablespoon butter, softened; 2 1/2 cups light brown sugar, measured without packing; 1 teaspoon ground cinnamon; 1 pinch ground cardamom; 1 pinch allspice; 1 pinch salt; 1/4 teaspoon almond extract; 1 egg; 4 -5 tablespoons milk; 5 1/2 cups flour; 10 ounces semisweet chocolate

13 ingredients

6 steps

Ingredients

1 teaspoon vanilla extract
1 1/4 cups butter, plus
1 tablespoon butter, softened
2 1/2 cups light brown sugar, measured without packing
1 teaspoon ground cinnamon
1 pinch ground cardamom
1 pinch allspice
1 pinch salt
1/4 teaspoon almond extract
1 egg
4 -5 tablespoons milk
5 1/2 cups flour
10 ounces semisweet chocolate

Directions

1

Cream vanilla extract, butter, sugar, cinnamon, cardamom, allspice, salt, and almond extract until smooth.
2

Work the egg and milk into the dough. Blend in the flour as quickly as possible.
3

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.
4

Line a baking sheet with parchment paper. Preheat the oven to 375 degrees farenheit (190 degrees celsius).
5

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.
6

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.