Mini Biscuit Rolls

Ingredients

• 3 eggs
• 100 g sugar
• 1 pinch salt
• 30 g spelt flour
• 30 g cornstarch
• 60 g ground almonds
• 0.5 tsp cinnamon
• sugar for rolling
• 100 g cranberry jam

Instructions

1. 1.

   Preheat the oven to 220 °C (428 °F) with both top and bottom heating.

2. 2.

   Separate the eggs; place yolks in a mixing bowl. Add 2 tbsp warm water and two‑thirds of the sugar. Beat the yolks with a hand mixer until a pale yellow mixture forms. Whisk the egg whites with salt to stiff peaks, gradually adding the remaining sugar. Fold the meringue into the yolk mixture. Mix the flour, cornstarch, and almonds together, then gently fold into the batter with a spatula.

3. 3.

   Transfer the dough onto a baking sheet lined with parchment paper (about 30 × 40 cm). Smooth it evenly and bake in the hot oven on the middle rack for 8–10 minutes.

4. 4.

   Dust a large kitchen towel with sugar, carefully lift the biscuit onto it, lightly brush the parchment with cold water, and gently peel the parchment away. Roll the biscuit tightly using the towel and let it cool.

5. 5.

   When ready to serve, roll the cooled biscuit thin, spread cranberry jam, re‑roll, and cut into 2–3 cm thick rounds. Secure each round with a skewer and arrange on a platter. Serve with whipped cream if desired.