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Spice Slices

These cookies are prepared similarly to how biscotti are (but they're baked once, not twice). The dough is shaped into flattened logs before going in the oven, then sliced into cookies after being baked.

  • Prep:
  • Total Time:
  • Yield: Makes 4 dozen
Spice Slices

Source: Martha Stewart Living, July 2011


  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon coarse salt
  • 2 sticks unsalted butter, room temperature
  • 2/3 cup sugar


  1. Preheat oven to 350 degrees. Whisk together flour, spices, and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and beat in flour mixture.

  2. Divide dough into 4 equal pieces, and form each into a 9 1/2-inch log. Place on parchment-lined baking sheets, and flatten each to a 2-inch width by pressing with the tines of a fork.

  3. Bake until golden around
    edges and firm to the touch,
    about 25 minutes. Transfer
    sheets to wire racks, and let
    cool for 10 minutes. Remove
    logs from sheets, and cut
    on the bias into 3/4-inch-thick
    slices. Let cool completely
    on wire racks.

Cook's Note

Spice slices can be stored in an airtight container at room temperature for up to 3 days.

Reviews (1)

  • dwlondon 20 Dec, 2012

    The good news is that cookie mixture is perfectly spiced. The bad news is that, and this is obvious when you consider the quantity of flour & butter, you only have enough dough to form one log which provides you with about a dozen cookies and they need to be twice baked.

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