Coriander Coins with Almonds

Ingredients

• 1 tsp coriander seeds
• 0.5 tsp cardamom seeds
• 2 cloves of spice cloves
• 75 g dark chocolate couverture
• 75 g spelt whole‑grain flour
• 75 g ground hazelnuts
• 75 g soft butter
• 60 g raw cane sugar
• 1 egg
• 120 g cacao nibs

Instructions

1. 1.

   Toast coriander, cardamom and cloves in a hot pan without fat over medium heat for 3 minutes until fragrant. Let cool for 5 minutes; then grind finely in a spice grinder or mortar.

2. 2.

   Meanwhile grate the chocolate finely and mix with flour and hazelnuts. Cream butter with sugar and the spice mixture. Add egg and fold in. Add the flour mixture and knead everything into a smooth dough. Cover and chill for 1 hour.

3. 3.

   Using a tablespoon, scoop small portions of dough, shape into balls, flatten slightly and roll the tops in cacao nibs.

4. 4.

   Place the coins on a parchment‑lined baking sheet with some space between them (cocoa side up) and bake in a preheated oven at 160 °C (fan 140 °C; gas: level 1–2) for 15 minutes. Remove from oven and cool on a wire rack.