Orange cookies with kamut flour and caster sugar

Ingredients for 1 servings:

• 300 g caster sugar or alternatively cane sugar
• 75 g honey, with little taste
• 4 m.-sized eggs
• 1 large orange(s), untreated, its grated peel + about half of the juice
• ½ lemon(s), untreated, its grated peel
• 100 g almond flour, preferably defatted
• 400 g Kamut flour, white
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 42 minutes

dairy-free and almost fat-free, but wonderfully soft and long-lasting

Wash the orange and lemon, dry them, and grate the zest of the orange and about half a lemon into a mixing bowl. Add the sugar, crack in the eggs, and add a pinch of salt. Using a hand mixer, beat the sugar and egg for a few minutes until the mixture is white and has almost doubled in volume. Add the honey and mix again. Add the almond flour and mix until no lumps are visible. Carefully add a little orange juice, then stir in the kamut flour. Use the remaining orange juice to adjust the consistency of the dough until it’s moldable with two teaspoons but doesn’t spread. Using two teaspoons, place walnut-sized heaps onto a baking sheet – first placing baking foil or parchment paper underneath – and then, with wet hands, form them into balls without applying pressure. It’s important not to apply pressure, otherwise they’ll be too dense! Then place the cookies in the oven for 16-18 minutes at approximately 160°C (convection oven). This quantity makes 2 baking trays with about 75 cookies. Golden yellow and crispy on the outside, crumbly on the inside – that’s how the cookies should be. They keep very well in a cookie tin, but they soon lose their crispy exterior, which personally doesn’t bother me. If anyone wants to bake the recipe with wheat flour: you hardly need any juice – the kamut flour absorbs considerably more liquid – and the result tastes perfect, only the consistency isn’t right! After cooling, the cookies become rock hard; only longer storage in a cookie tin with apples and oranges will slowly make them crumbly. A version without almond flour, using 500 g kamut flour and 350 g sugar, without honey, is also very good and very close to my grandmother’s ancient original recipe.