John Myers
Ingredients for 1 servings:
- 175 g butter, soft
- 100 g white sugar
- 200 g brown sugar
- 1 egg(s)
- 1 egg yolk
- ½ tsp salt
- 1 tsp, levelled cinnamon, ground
- 110 g ground almonds
- 340 g spelt flour, smooth
- 1 tsp, leveled baking powder
- 1 tbsp Amaretto
- n. B. chocolate glaze
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes
approx. 100 pieces
Beat the soft butter with both types of sugar until fluffy and white. Add the egg and egg yolk and mix well. Mix in the salt, cinnamon, amaretto, and almonds. Finally, stir in the sifted flour with baking powder. Knead the dough well and divide into 4 portions. Shape each piece of dough into a log about 2.5 cm in diameter. Chill the logs in the refrigerator for about half an hour. Then cut 0.5 cm thick slices from each log and place them on a baking sheet lined with baking paper. Bake the cookies at 160°C (convection oven) for about 8 minutes. Once cooled, decorate with chocolate icing lines. Tip: These cookies are very easy to make ahead, as the logs can be kept in the refrigerator for up to 2 weeks if wrapped in cling film.
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