Almond Ginger Cookies

Ingredients for 1 servings:

• 240 g wholemeal spelt flour
• 240 g brown sugar
• 2 medium-sized egg yolks
• 160 g butter
• 200 g hazelnuts, chopped, roasted
• 2 tsp ginger, freshly grated
• 2 pinches gingerbread spice or cardamom
• 200 g ground almonds
• 1 tsp honey
• 1 lemon(s), untreated, zest
• 1 orange(s), untreated, zest
• possibly almond sticks
• possibly flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 27 minutes

Knead all ingredients, except the slivered almonds, together at room temperature. If you’re not in the mood for Christmas, you can use cardamom instead of gingerbread spice. Then, shape the dough, either in one piece or into approximately 4 cm thick rolls, and wrap it in cling film so that it can rest in the refrigerator for at least 45 minutes. It’s better, of course, to let it rest overnight. Then, either roll out the dough on a floured surface and cut out shapes or cut slices (approximately 1 cm thick). On a baking sheet lined with baking paper, the cookies can be decorated with slivered almonds. Then, bake them in the oven at 170°C for 12 minutes. Whether ground, slivered, or flakes—you can really vary the almonds or nuts as you please. However, if you opt for what I call the “roll” version, you’ll run into problems when it comes to cutting the slices. Because if the almond or nut pieces are too big, they obviously can’t be cut through and everything will crumble into crumbs… just a tip.