Cookies with Currant Jam

Ingredients

• 420 g spelt flour type 1050
• 150 g raw cane sugar
• 0.5 tsp vanilla
• 1 pinch salt
• 125 g ground hazelnuts
• 1 Organic lemon
• 250 g butter
• 2 Eggs
• 200 g currant jam
• 20 g powdered sugar from raw cane sugar

Instructions

1. 1.

   Mix the flour with raw cane sugar, vanilla, salt, and ground hazelnuts in a bowl. Wash the lemon hot, pat dry, grate its zest, and add it to the mixture.

2. 2.

   Form the dough on a work surface. Add butter in small pieces and fold into the flour mixture. Add eggs and quickly knead everything into a smooth dough. Wrap the dough in cling film and refrigerate for at least 30 minutes.

3. 3.

   Roll out portions of the dough about 3 mm thick, cut out 50 circles and rings, and place them on baking trays lined with parchment paper. Bake the cookies sequentially in a preheated oven at 190 °C (fan 170 °C; gas: level 2–3) for 8–10 minutes until pale yellow, then cool on a wire rack.

4. 4.

   Meanwhile, warm the currant jam over low heat in a saucepan. Spread a spoonful of jam onto the underside of each cookie and place a ring on top. Brush the cookies with jam, let them cool, and allow them to dry for 1–2 hours. Finally, dust with powdered sugar.