Almond Wheat Cookies

Ingredients

• 1 Vanilla bean
• 600 g spelt whole‑grain flour
• 100 g ground almond kernels
• 175 g coconut palm sugar
• a pinch salt
• a pinch ground cloves
• a pinch allspice
• 0.25 tsp cardamom
• 3 eggs
• 350 g butter
• 200 g almond slivers

Instructions

1. 1.

   First split the vanilla bean lengthwise and scrape out the seeds. Quickly knead the vanilla seeds, spelt flour, ground almonds, coconut palm sugar, salt, cloves, allspice, cardamom, eggs, and butter into a smooth shortcrust dough. Wrap in plastic wrap and chill for about an hour.

2. 2.

   Roll the dough thin on a floured surface. Sprinkle almond slivers over the dough and roll it out to about 3 mm thickness. Cut circles with a round metal cutter (about 7 cm diameter). Place the cookies, almond side up, on two parchment‑lined baking trays.

3. 3.

   Bake in a preheated oven at 160 °C (fan 140 °C; gas: level 2) for 10–12 minutes. Remove, lift from the tray, and let cool.