John Myers
Ingredients for 1 servings:
- 50 g butter, soft
- 1 egg(s)
- 1 egg white
- 150 g sugar
- 1 packet of vanilla sugar
- 100 g almond(s), ground without shell
- 300 g spelt flour, 630
- 3 tbsp milk
- 1 tsp baking powder
- 1 egg yolk
- 2 tsp milk
- 100 g almond(s), whole
Instructions
Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 23 minutes
Cookie cutters, makes about 70 pieces
Mix the softened butter with the sugar, vanilla sugar, egg, and egg white. Mix the flour with the baking powder and sift it into the egg mixture. Stir in the milk and almonds. Knead the dough well, using a little more flour, and chill for about half an hour. Then roll out on a lightly floured surface to a thickness of 3 mm and cut out various shapes. Place these on prepared baking sheets. Whisk the egg yolk with the milk. Finely chop the whole almonds. Brush each cookie with the egg yolk mixture and sprinkle with chopped almonds. Bake the cookies in a preheated oven at 170°C (350°F) for about 8 minutes, until they are golden yellow. Then let them cool and enjoy. Stored refrigerated in a cookie tin, they stay nice and crumbly and will keep for several weeks.
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