Pomegranate Seed Cookies

Name: Pomegranate Seed Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 15 min
Yield: 40
Cuisine: Christmas
Ingredients: 170 g powdered sugar made from raw cane sugar (alternatively powdered sugar made from erythritol); 100 g butter; 60 g fine apple puree or unsweetened applesauce; 1 tsp vanilla powder; a pinch of salt; 250 g Spelt flour Type 630; 2 tbsp spelt flour type 630 (for kneading); 50 g ground blanched almonds; juice of 1 lemon; 40 g pistachio nuts; 4 tbsp dried rose petals (organic store); 0.5 pomegranate (seeds released)

Prep: 15min

| Servings: 40 | Cook: 12min

The pomegranate seed cookies from Spoonsparrow bring healthy variety to the Christmas dessert table.

Ingredients

170 g powdered sugar made from raw cane sugar (alternatively powdered sugar made from erythritol)
100 g butter
60 g fine apple puree or unsweetened applesauce
1 tsp vanilla powder
a pinch of salt
250 g Spelt flour Type 630
2 tbsp spelt flour type 630 (for kneading)
50 g ground blanched almonds
juice of 1 lemon
40 g pistachio nuts
4 tbsp dried rose petals (organic store)
0.5 pomegranate (seeds released)

Instructions

1.
Mix 70 g powdered sugar, butter, apple puree, vanilla powder and a pinch of salt. Sift flour with almonds, fold into the wet mixture and knead quickly into a smooth dough. Cover and chill for 1 hour.
2.
Roll dough to 5–8 mm thickness on a floured surface, cut out round shapes and place on two baking trays lined with parchment paper.
3.
Bake in preheated oven at 175 °C (fan 155 °C; gas: level 2) for 10–12 minutes. Remove, lift cookies off the tray with parchment and let cool.
4.
Whisk remaining powdered sugar with 2–3 tbsp lemon juice to make glaze. Chop pistachios. Brush cookies with glaze, sprinkle with pistachios and rose petals. Just before serving scatter pomegranate seeds over the cookies.