John Myers
Ingredients for 1 servings:
- 110 g butter
- 160 g raw cane sugar
- 2 eggs
- 1 pinch of salt
- 1 tsp cinnamon, ground.
- 1 tsp, ground nutmeg, ground.
- ½ tsp clove powder
- 100 g almonds
- 100 g raisins
- 150 g spelt flour, 630
- 100 g spelt flour, wholemeal
- 1 tsp baking powder
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes
Roughly chop the whole almonds and raisins in a food processor. Cream the soft butter until fluffy. Add the eggs, salt, sugar, and spices, and beat until a nice foam forms. Then add the almond/raisin mixture to the foam along with both types of flour and the baking powder. Mix everything well and chill the dough. Once it has firmed up a bit, divide the dough into pieces. Using a little flour, shape these pieces into rolls about 3 cm in diameter. Cut these rolls into slices about 1 cm thick. Place these slices on the baking sheet. Be careful not to pack them too tightly! Then bake the coins at 180°C for about 10 minutes. Let them cool completely and enjoy. Stored in a cool, dry place, they will keep for several weeks.
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