Spice cookies

Ingredients

Ingredients

• 1.5 cups mixed raisins (red + golden)
• 1/4 cup spiced rum
• 280 g all-purpose flour
• 215 g almond flour
• 3 tsp cocoa powder
• 2 tsp cinnamon
• 2 tsp nutmeg
• 2 tsp cardamom
• 2 tsp allspice
• 2 tsp ginger
• 1/2 tsp clove
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp table salt
• 226 g butter, room temperature (2 sticks)
• 140 g sugar
• 2 clementine zest
• 1 lemon zest
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 250 g dark chocolate, chopped

Instructions

1. Soak the Raisins: Combine raisins and rum. Soak at least 30 minutes (longer gives better plumpness).
2. Mix Dry Ingredients: Whisk together AP flour, almond flour, cocoa, all spices, baking powder, baking soda, and salt.
3. Cream Wet Ingredients: In a stand mixer with the beater: Beat butter, sugar, citrus zests, and vanilla until light and fluffy. Add eggs one at a time, mixing thoroughly.
4. Combine the Dough: Switch to paddle. Add dry ingredients and mix on low until almost incorporated. Add chopped chocolate and the raisins with their soaking liquid. Mix just until the dough comes together.
5. Chill the Dough: Roll into ~50 g balls (or desired size). Chill at least 1 hour, ideally overnight.
6. Bake: Preheat oven to 350°F (175°C). Place dough balls on a lined sheet and gently flatten if you want a less domed cookie. Bake 10–12 minutes, until edges set but centers are still soft.
7. Cool on the baking sheet for 5 minutes, then transfer to a rack. Cookies will firm up as they cool.