Jam Cookies

Ingredients

• 1 Organic lemon
• 250 g spelt flour (Type 1050)
• 50 g ground almonds
• 50 g coconut blossom sugar
• 1 pinch salt
• 1 large egg
• 150 g cold butter
• 175 g strawberry jam

Instructions

1. 1.

   Rinse the lemon hot, pat dry and finely grate the zest. Combine lemon zest, flour, almonds, coconut blossom sugar, salt, egg and chunks of butter into a smooth shortcrust dough. Wrap in cling film and chill for about 1 hour.

2. 2.

   Roll out the dough to about 3 mm thickness. Cut out cookies with a round cutter (about 5–6 cm diameter). Use a small star cutter to cut windows in half of the cookies. Place the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10–12 minutes.

3. 3.

   Smooth strawberry jam and spread it over the warm cookies without holes, then press together with the other half. Gently press the jam cookies together and let them cool.