- READER REVIEWS
Glögg & Gingersnaps
Provided by: Chef Marcus Samuelsson
1-750ml bottle of Blaufrankisch or Spätburgunder
1/2-750ml bottle of tawny port
8 oz sugar
1 stick of cinnamon
6 cardamom pods
Peel of 1/2 an orange
1/2 cup raisins
1/2 cup sliced almonds
1 tbsp ground ginger
1 1/2tsp baking soda
Heat wine and port to just under a boil.
Stir in sugar.
Add spices, orange rind,raisins and almonds and let steep for at least 20 minutes covered.
Reheat to desired temperature and serve.
Preheat oven to 375.
Combine all ingredients in a mixing bowl, adding the flour last.
Roll out dough on the work surface to 1/4 inch thickness. Shape with desired cookie cutter and bake on parchment lined baking pan for about 12 minutes.
Allow to cool before eating.