Chinese Almond Cookies

Ingredients

• 3 eggs
• 150 g powdered sugar from raw cane sugar
• 50 g honey (+2 tbsp for brushing)
• 1 pinch salt
• 100 g whole wheat rice flour
• 250 g Spelt flour Type 630
• 2 tbsp spelt flour type 630 (for handling)
• 150 g ground peeled almond kernels
• 45 g peeled almond kernels

Instructions

1. 1.

   Separate the eggs (reserve yolks for another use). Beat the egg whites with powdered sugar, 50 g honey and a pinch of salt. Gradually add rice flour, 250 g spelt flour and ground almonds, kneading until a smooth, pliable dough forms; add cold water or more flour as needed. Shape into two rolls and chill for 30 minutes or place in the freezer.

2. 2.

   Slice the rolls into about 1/2 cm thick rounds. Press one floured almond into the center of each round, use a fork to create a pattern around it, and place on a baking sheet lined with parchment paper. Mix remaining honey with 2 tbsp water and brush over the cookies. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 8–10 minutes until golden brown. Remove from the tray and let cool.