Quinoa Cookies with Almonds

Ingredients

• 75 g almond flakes
• 150 g spelt whole‑grain flour (and a little flour for the work surface)
• 75 g coconut palm sugar
• 50 g quinoa
• 1 egg
• 140 g butter

Instructions

1. 1.

   Roast the almonds in a dry pan over medium heat for about 3 minutes until golden brown, remove from heat and let cool slightly.

2. 2.

   Meanwhile mix the flour with the sugar and quinoa, pile it on a work surface, press a well in the middle and crack the egg into it.

3. 3.

   Distribute butter flakes around the well and crumble all ingredients together with a large knife. Quickly knead by hand into a smooth dough, shape into a ball and wrap in cling film; refrigerate for 30 minutes.

4. 4.

   Meanwhile roughly chop the almonds.

5. 5.

   Roll out the dough on a floured surface to 3 mm thickness and cut about 30 circles (5 cm diameter). Place the circles on a baking sheet lined with parchment paper, sprinkle with almonds and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10–12 minutes until golden brown.