Almond pumpernickel cookies

Ingredients for 1 servings:

• 500 g spelt flour type 1050
• 400 g sugar
• 6 eggs
• 500 g almonds, whole
• 15 g cinnamon
• 5 g clove powder
• 1 tbsp cocoa powder
• 1 tsp lemon zest, grated
• 1 pinch of baking powder
• 2 tbsp lime juice or 3 tbsp
• 10 tbsp powdered sugar
• e.g. almond flakes, roasted or sugar/chocolate decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

fake pumpernickel cookies with almonds and spelt flour, baked on a baking sheet

Roast the almonds. Beat the eggs until very fluffy. Gradually add the sugar, then gradually stir in the flour, cinnamon, cloves, cocoa powder, lemon zest, and baking powder. Finally, stir in the almonds. Spread the batter onto a greased baking sheet and bake in the oven at 180 degrees Celsius for approximately 30-35 minutes (depending on the oven). Let cool. Once cooled, make a glaze. Put the powdered sugar in a small bowl and add enough lime juice until it forms a creamy, spreadable mixture. Brush this onto the cooled cake with a pastry brush. If the glaze isn’t quite enough, make more. Immediately sprinkle with the desired decorations. Once the glaze has dried, cut the cake into bite-sized pieces. Store in a sealed container.