Spiced Almond Cookies
Healthy, because
Even smarter
No wonder that almonds are one of the favourite ingredients in vegetarian cuisine! The nuts score points not only with 20 percent protein, but also with plenty of calcium. They are also a good source of iron: A good 4 milligrams of this trace element are contained in 100 grams of almonds. The rare trace elements zinc, selenium and fluorine are also found in the kernels.
You want to bake in stock? No problem, because packed in biscuit tins, the almond biscuits last up to 5 weeks.
Ingredients
- Ingredients
- 600 grams Spelt flour
- 100 grams ground almonds
- 240 grams brown sugar
- 4 Tbsps Vanilla sugar
- 1 pinch cloves
- 1 pinch allspice
- ¼ tsp Cardamom
- 350 grams butter
- 6 Tbsps Whipped cream
- Pastry flour (for dusting)
- 200 grams slivered almonds
Preparation steps
In a bowl, stir the flour with the almonds, sugar, vanilla sugar and spices. Cube the butter. Add the butter and cream to the flour mixture. Use a knife or pastry cutter to cut in the butter until crumbly. Use hands to knead into a smooth dough. Shape into a disk, wrap in plastic wrap and refrigerate for 1 hour.
Preheat a convection oven to 160°C (approximately 325°F).
Roll the dough into a thin sheet on a floured surface. Sprinkle with the almonds and roll the dough to 3 mm (approximately 1/8 inch) thick. Use a 7 cm (approximately 2 3/4 inch) diameter circular cutter to cut out circles. Place on 2 parchment-lined baking sheets with the almond sides facing up. Bake for 10-12 minutes. Remove from oven, remove parchment paper and cookies from the baking sheet and allow to cool. Pack the finished cookies in jars. The cookies will stay fresh for up to 5 weeks.
