Best 3 Russian Spiced Biscuits Pryaniki Recipes

RUSSIAN GINGERBREAD COOKIES (PRYANIKI)

Steps:

• Cookies: In a large bowl, whisk together flour, ginger, cinnamon, salt, baking soda, nutmeg, cardamom, and cloves.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until smooth. Beat in honey and egg. With mixer on low, add flour mixture; mix just until a dough forms. Dough will be soft. Divide dough in half, wrap each half in plastic, and pat into rectangles. Refrigerate until firm, 1 to 2 hours.
• Preheat oven to 350 degrees. Line three rimmed baking sheets with parchment paper. Working quickly with one rectangle at a time, roll out dough 1/4 inch thick on a well-floured surface, turning, lifting, and flouring dough (and rolling pin) as needed. Using a 2 1/2-inch round cutter, cut out rounds and transfer to prepared sheets. Brush off excess flour; freeze until firm, 1 hour. Repeat process with remaining dough.
• Top half the rounds with 1 teaspoon each plum jam. Brush edge of dough lightly with water, then top with another dough round and press edges together to seal. Reshape each cookie into a neat circle, if necessary, on sheets, spaced 2 inches apart. Bake until puffed and dry, 14 to 16 minutes. Let cool completely on sheets.
• Glaze: Whisk together confectioners' sugar and lemon juice until smooth. Dip the top of each cookie in glaze, then transfer to a wire rack until glaze is set, 1 hour. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.

RUSSIAN SPICE COOKIES (PRYANIKI)

Steps:

• Gather the ingredients.
• In a medium bowl, sift together flour, baking powder, cardamom, cinnamon, ginger, cloves (be careful with the cloves-too much can produce a bitter taste), optional nutmeg, optional allspice, and salt. Set aside.
• In a separate large bowl, beat together 2 egg yolks , 1 whole egg, melted butter, and honey or agave syrup. If using agave, bake 25 degrees lower because products brown faster. In this case, bake at 325 F instead of 350 F when using honey.
• Mix in the dry ingredients until well incorporated. Cover with plastic wrap and refrigerate for 1 hour.
• Heat oven to 350 F. Place parchment paper the size of your cookie sheets on a clean surface. Using a cookie scoop, portion out mounds of dough and roll them in your hands until they are a completely smooth ball. Place on the prepared cookie sheets leaving 2 inches between each cookie. They will flatten out somewhat but still retain a domed shape.
• Bake for 10 to 20 minutes, or until just golden, rotating the sheets halfway through for even baking. Cool on the sheets until the cookies firm slightly. Transfer to racks to finish cooling.
• Gather the ingredients.
• In a small bowl, whisk together the confectioners' sugar and enough water (1 to 2 tablespoons) to form a thin icing.
• Spread on cooled cookies with a pastry brush.
• Allow icing to harden before storing cookies in an airtight container.

RUSSIAN SPICED BISCUITS (PRYANIKI)

Steps:

• 1. Separate 2 eggs and reserve 1 egg white. (Discard the other egg white or use it for another recipe.) Whisk the 2 egg yolks in a bowl with butter, honey and remaining egg. Sift flour, baking powder and spices into a bowl and combine. Make a well in the centre, add egg mixture and gradually combine. Cover and refrigerate for 1 hour.
• 2. Preheat oven to 180°C. Line 2 oven trays with baking paper. Using damp hands, shape tablespoonfuls of mixture into 24 balls and place on the trays. Flatten them slightly and bake, swapping the trays halfway, for 15 minutes or until cooked through and golden. Transfer to a wire rack to cool.
• 3. To make meringue, whisk reserved egg white with sugar to soft peaks, then spread 1 tsp meringue mixture over each biscuit. Drizzle with chocolate and allow to set before serving.