Fruit and nut spelt

Ingredients for 1 servings:

• 125 g butter, very soft
• 50 g brown sugar
• 1 tsp vanilla paste
• 1 pinch of salt
• 1 egg white
• 100 g spelt flour type 630
• 50 g wholemeal spelt flour
• 1 tsp baking powder
• 50 g mixed nuts
• 60 g dried fruit of your choice
• 2 tbsp apricot liqueur (apricot liqueur), alternatively orange juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

fine cookies – not too sweet

First, finely chop the nuts. If you want a more intense flavor, you can roast them in a non-stick pan without adding any fat until they begin to smell. But don’t use too much heat, as they will burn quickly. Chop the dried fruit into small pieces and mix them with the liqueur in a bowl. Let them marinate for a while. Cream the butter with the vanilla paste, salt, and sugar until creamy. Add the egg whites and mix well. Mix the flours and baking powder together and sift them into the egg mixture. Mix quickly. Finally, mix in the nuts and dried fruit along with the marinade. Line a baking sheet with baking paper. Preheat the oven to 180°C (top/bottom heat). I like to use a 5 cm diameter gingerbread cloche for these cookies. If you don’t have one, you can also place small, slightly rounded piles at intervals on the baking sheet. Bake for 10-12 minutes, then let cool. If refrigerated, the cookies will keep in a cookie tin for about two weeks. This recipe yields approximately 25 cookies! Tip: If using less sweet dried fruit, 75g of sugar in the dough is better. Basically, you should go with your own taste and sweeten accordingly.