Tuesday, April 14, 2015


Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs


  • 1 teaspoon vanilla extract
  • 1 1/4 cups butter, plus
  • 1 tablespoon butter, softened
  • 2 1/2 cups light brown sugar, measured without packing
  • 1 teaspoon ground cinnamon
  • 1 pinch ground cardamom
  • 1 pinch allspice
  • 1 pinch salt
  • 1/4 teaspoon almond extract
  • 1 egg
  • 4 -5 tablespoons milk
  • 5 1/2 cups flour
  • 10 ounces semisweet chocolate


  • 1 cream vanilla extract, butter, sugar, cinnamon, cardamom, allspice, salt, and almond extract until smooth.
  • 2 work the egg and milk into the dough. blend in the flour as quickly as possible.
  • 3 divide finished dough into 3 equal-sized pieces and roll them out into 3 cylinders about 8 inches long. with the aid of a dull knife, press the sides into a square so that when cut they will produce rectangular slices. wrap in plastic and let the bars of dough rest, preferably overnight but atleast 2 hours.
  • 4 line a baking sheet with parchment paper. preheat the oven to 375 degrees farenheit (190 degrees celsius).
  • 5 cut each roll into 30 slices. place on the baking sheet, spaced well apart, and bake on the center shelf of the oven until light brown, about 12-15 minutes. remove the baking sheet and let the pangani cool.
  • 6 melt chocolate (or temper it, if you know how to) in a wide-mouthed bowl and dip the pagani from corner to corner on the diagonal. wipe the underside off on the rim of the bowl, and place cookies back on parchment-covered baking sheet. if you have simply melted the chocolate, you should refrigerate the cookies in order to get the chocolate to solidify.

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