Almond Spelt Cookies

Cookies made with spelt flour sound like the healthier version. But that is not true.

The spelt flour together with the dark muscovado sugar let these cookies taste like a dark caramel. The almond flour gives the crumbly, melt in your mouth texture.

I used my standmixer to prepare the dough. It needs 30 min in the fridge to firm up. And between each bake, the leftover dough has to be cooled again. The moment it gets to soft, it is not longer manageable. I baked 3 sheets of cookies and the other dough rested the 18 min baking time in the fridge.

A bit of dark sugar tops the cookies and a piece of almond gets pressed in each piece.

Recipe:

225 g spelt flour

1 flat tsp baking powder

50 g almond flour

100 g muscovado sugar

2 tsp vanilla sugar

1 pinch of salt

1 egg

175 g soft unsalted butter

Topping:

Brown sugar

2 tbsp almond slivers

200 g white compound chocolate

Use a cutter  3,5 cm and the dough 1 cm thick.

Bake at 180 C for 18 min.

Cool down, melt the chocolate and dip the bottom in.