John Myers
Ingredients for 1 servings:
- 250 g spelt flour type 630
- 100 g almonds, ground
- 70 g raw cane sugar
- 50 g muscovado sugar
- 1 tsp vanilla extract
- 1 tsp gingerbread spice
- 1 pinch of salt
- 175 g butter, soft
- 30 ml Amaretto
- 50 g almond flakes
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 57 minutes
Mix the flour with the ground almonds, sugar, salt, vanilla extract, and gingerbread spice. Then, using your hands, knead in the softened butter and liqueur to form a shortcrust pastry. Wrap the dough in cling film and chill for 2 hours. Roll out the dough in portions between two layers of cling film, cut into a rectangle, scatter the flaked almonds on top, and press into the dough with a rolling pin. Turn the dough over and use a cookie stamp to make patterns. Cut out the cookies and place them on a baking sheet lined with foil or paper. Bake in a preheated oven at 160°C (convection oven) for about 10–12 minutes. The cookies will be very soft after baking, so let them cool completely on the baking sheet. If you don’t have a cookie stamp, simply cut the dough into diamonds or squares.
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