Halloween Ghost Cookies

Ingredients

• 200 g Spelt flour Type 1050
• 50 g ground almonds
• 65 g whole cane sugar
• 0.5 pinch vanilla pods
• 1 tsp ground tonka bean
• 1 pinch salt
• 1 egg
• 125 g butter
• 90 g pecan half (45 pecan halves)

Instructions

1. 1.

   Mix flour, almonds and whole cane sugar together.

2. 2.

   Split a vanilla pod lengthwise and scrape out the seeds. Add vanilla seeds, tonka bean, salt, egg and butter pieces to the dry mixture. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

3. 3.

   Roll the dough on a floured surface and cut out ghost shapes. Place one pecan half in the center of each cookie, wrap the ghost arms around the nut and press gently. Use a wooden skewer to indent two eyes into each cookie. Place cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 10–15 minutes. Remove and let cool.