Apricot-honey-almond coins

Ingredients for 4 servings:

• 1 egg(s)
• 50 g sugar, brown or white
• 125 g butter, room temperature
• 40 g honey
• 40 g apricot jam
• 50 g almonds, ground
• 100 g wholemeal spelt flour
• 200 g spelt flour type 630
• some flour for sprinkling
• n. B. Almonds, chopped
• Egg yolk, condensed milk or sour cream

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 52 minutes

also ideal for the “embossing roll”

Mix all ingredients together, press into a flat disc, wrap in cling film, and refrigerate for 1 hour. Then roll out in portions and cut out cookies. If you’re using a rolling pin, lightly flour the surface of the dough after rolling it out and then press the pattern into it. Or if you want to sprinkle the cookies with chopped almonds, for example, brush them with egg yolk, condensed milk, or sour cream beforehand to ensure the decoration sticks. Bake at 170°C (convection oven) for 7 minutes. Tip: If you like to get creative, you can stick two cookies together to make a double-decker biscuit by spreading warmed apricot jam on the bottom biscuit.