Nibelung cookies

Ingredients for 1 servings:

• 180 g wholemeal emmer flour
• 150 g butter
• 60 g sugar
• 120 g peanuts, roasted and salted,
• 2 egg yolks
• 20 g cane sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

baked with ancient grains

Finely grind the roasted peanuts in a food processor. Knead all ingredients into a firm dough, wrap in cling film, and refrigerate for 2 hours. Preheat the oven to 150 degrees Celsius (convection oven). Form the dough into small balls of about 15 grams and place them on two baking sheets lined with parchment paper. Flatten slightly with the heel of your hand so that they are about 1 cm thick. Sprinkle the cookies with brown sugar and bake at 150 degrees Celsius (convection oven) for about 25 minutes. The cookies are very crumbly and fall apart easily when warm. Therefore, let them cool briefly on the baking sheet and then carefully transfer them to a wire rack and let them cool completely. I preserved the cookies. Once cooled, layer the cookies in twist-off jars, screw on the lids, and place them in a cold oven. Set the oven to 100 degrees Celsius (212 degrees Fahrenheit), and leave them in the oven for another 30 minutes after it has reached temperature.