Chestnut Cookies

Ingredients

• 100 g whole wheat flour
• 75 g ground almonds
• 75 g chestnut flour
• 125 g softened butter
• 80 g raw cane sugar
• 1 tsp vanilla powder
• 1 pinch salt
• 1 egg
• 5 tbsp sunflower seeds (15 g each)
• 5 tbsp apricot jam (15 g each; 75% fruit content)
• 5 tbsp strawberry jam (15 g each; 75% fruit content)

Instructions

1. 1.

   Mix flour with almonds and chestnut flour. Cream butter with sugar, vanilla and a pinch of salt. Beat in the egg. Add the dry mixture and knead into a smooth dough, adding a little water if needed.

2. 2.

   Divide the dough into four parts, roll each into a 3 cm diameter log, coat with sunflower seeds, cover and chill for 30 minutes.

3. 3.

   Cut 1.5 cm thick slices from the logs and place on two baking trays lined with parchment paper. Press a shallow well in the center of each cookie with a finger or spoon handle and fill with jam.

4. 4.

   Bake the cookies in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes until golden brown. Cool on a wire rack.