Butter Cookies with Walnuts

Ingredients

• 1 vanilla pod
• 200 g spelt whole‑grain flour
• 100 g spelt flour (Type 630)
• 150 g butter (room temperature)
• 60 g Coconut blossom sugar
• 1 egg
• 150 g white chocolate
• 30 g walnut kernels

Instructions

1. 1.

   Slice the vanilla pod lengthwise and scrape out the seeds. Quickly knead the vanilla seeds, both flours, butter pieces, coconut blossom sugar, and egg into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll the dough to a thickness of 0.5 cm on a work surface and cut out circles (about 3.5 cm diameter). Place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10–12 minutes until golden yellow. Remove and cool on a wire rack.

3. 3.

   Melt the white chocolate by chopping it roughly over a hot, non‑boiling water bath. Take off the heat. Slice the walnut kernels into thin pieces. Place a dollop of melted chocolate on each cookie and top with walnut slices. Let set before serving.