Pryaniki (Russian Filled Spice Cookies)

Denise Farrell

This traditional filled spice cookie is ubiquitous throughout Russia, appearing both on grocery store shelves and emerging from home ovens. Crisp on the outside with a sweet jam filling, these are reminiscent of miniature pastries but much easier to make. For a classic presentation, serve pryaniki with hot tea.

Prep
30 mins
Bake
15 to 18 mins
Total
1 hr 45 mins
Yield
22 cookies
Pryaniki (Russian Filled Spice Cookies)

Instructions

  1. To make the dough: Beat the butter and honey, then beat in the egg. Stir in the baking soda, salt, spices, and almond flour, mixing well. Add the all-purpose flour gradually, enough to make a soft dough. Wrap the dough and chill in the refrigerator for 1 hour.

  2. Preheat the oven to 350°F, and line two baking sheets with parchment.

  3. On a floured surface, roll the dough 1/8" thick. Cut out rounds with a 2 1/2" cookie cutter. Place a generous teaspoon of jam on half the rounds. Top each jam-covered round with a plain round, sealing the edges with your fingers, then crimping them with a fork. Place on the prepared baking sheet.

  4. Bake for 15 to 18 minutes, until just barely colored at the edges. Remove from the oven and cool on a rack.

  5. To make the glaze: Mix together the confectioners’ sugar and lemon juice. Drizzle over the cooled cookies.

  6. Store cool and dry in an airtight container for up to 3 weeks.