Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Spice Slices 2.8 (12) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 30 mins Yield: 4 dozen 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. Ingredients 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground allspice ½ teaspoon freshly grated nutmeg ½ teaspoon coarse salt 2 sticks unsalted butter, room temperature ⅔ cup sugar Directions 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. 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. Bake until golden aroundedges and firm to the touch,about 25 minutes. Transfersheets to wire racks, and letcool for 10 minutes. Removelogs from sheets, and cuton the bias into 3/4-inch-thickslices. Let cool completelyon wire racks. Cook's Notes Spice slices can be stored in an airtight container at room temperature for up to 3 days. Rate it Print