New This Month

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

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 Notes

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

Reviews Add a comment

  • dwboston
    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.