Spicy cookies with a special touch.
50 g ripe persimmons
5 g baking soda
250 g flour
1 g ground cinnamon
2 g ground nutmeg
a pinch of salt
200 g cane sugar
115 g butter
120 g chopped almonds
Preheat oven to 180°C.
Puree the persimmons and dissolve baking soda in the persimmon pulp.
Sift flour, spices and salt together.
Cream together butter and sugar until fluffy and beat in egg and persimmon.
After stir in the chopped almonds.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.