Urmelis nut-coconut-almond cookies with chocolate

Ingredients for 1 servings:

• 200 g chocolate of your choice (e.g. chocolate crisp)
• 100 g almonds and hazelnuts, mixed, ground
• 75 g coconut flakes
• 280 g spelt flour type 630 or wheat flour type 405
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 115 g butter, soft
• 100 g sugar
• 120 g brown sugar
• 2 m.-sized eggs
• 1 tsp vanilla extract
• 10 drops of bitter almond flavor
• 1 pinch(s) cinnamon, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Preheat oven to 180°C (top/bottom heat). Line baking sheets with silicone mats or parchment paper. Chop the chocolate into small pieces and mix it with the almonds, nuts, and coconut flakes in a bowl. In another bowl, combine the flour with baking powder, baking soda, and salt. In a sufficiently large bowl, cream the butter until light and fluffy, then add the sugars and continue to cream. Beat in the eggs one at a time, then stir in the vanilla, bitter almond flavoring, and cinnamon. Carefully mix in the flour mixture in two batches. Finally, stir the chocolate-nut mixture evenly into the batter, first with a mixer, then again with a spatula. Using a teaspoon, scoop out small balls of dough and place them on the baking sheet. Bake in the hot oven on the middle rack for about 10-11 minutes, then let cool on a wire rack. Store in a container. You can also use only almonds or only hazelnuts.