Grandma's Cinnamon Pitte – delicious cinnamon rhombuses

Ingredients for 1 servings:

• 300 g butter, soft
• 550 g raw cane sugar
• 2 tbsp cinnamon, heaped
• 1 tsp clove powder
• 1 pinch of mace
• 4 egg yolks
• 2 egg whites
• 1 tbsp rose water
• 300 g spelt flour
• 550 g almonds, unpeeled, ground
• 2 egg whites, beaten stiffly
• 75 g granulated sugar
• 125 g almond(s), chopped

Instructions

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

large baking tray, dairy-free

Beat 2 egg whites until stiff and refrigerate. Whisk the remaining egg yolks and egg whites, the raw cane sugar, and the butter together thoroughly. Add the spices and finally stir in the flour and almonds. Spread the batter onto a large, greased or lined baking sheet. It should be finger-thick. Preheat the oven. Spread the beaten egg whites over the batter, mix the granulated sugar and chopped almonds, and sprinkle on top. Lightly press the almond-granulated sugar mixture into the batter with the back of a spoon. Bake the cinnamon pitta at 180°C (electric oven), gas mark 4, for approximately 20 to 25 minutes. Cut into small diamonds and enjoy.