Almond Heath with Cranberries and Pistachios

Ingredients

• 50 g dried cranberries (sweetened with juice)
• 30 g pistachio nuts (3 tbsp)
• 1 tsp Pink peppercorns
• 120 g butter
• 100 g spelt flour type 630
• 140 g almond flour
• 70 g birch sugar
• 0.5 tsp Baking powder
• 1 pinch Organic lemon zest

Instructions

1. 1.

   Chop the cranberries and pistachios. Lightly crush the pink peppercorns.

2. 2.

   Melt the butter in a small pot over low heat for about 2–3 minutes. In a bowl, combine spelt flour, almond flour, birch sugar, cranberries, pistachios, pink peppercorns, baking powder, lemon zest and melted butter; knead into a dough. Shape the dough into two rolls of 3–4 cm diameter, wrap in foil and refrigerate for 1 hour.

3. 3.

   Cut the rolls into ½ cm thick slices, place on a parchment‑lined baking sheet, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes.