Whole Wheat Shortbread

Ingredients

• 200 g Whole Wheat Flour
• 100 g unhulled, ground almonds
• 100 g sugar
• 1 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp ground cardamom
• 1 egg
• 200 g butter
• flour (for rolling)
• 100 g jam (for spreading)
• 2 tbsp apricot jam
• 2 tbsp toasted sesame seeds

Instructions

1. 1.

   Mix the flour with the almonds, sugar and spices, sift onto a work surface, press a well in the middle, crack the egg into it and distribute the butter in clumps around. With a knife chop all ingredients into crumbs and quickly knead by hand into a smooth dough. Shape into a ball and wrap in cling film for 30 minutes in the fridge. Preheat oven to 180°C (convection).

2. 2.

   Roll the dough on a floured, flat surface to a thickness of about 1 cm, cut out star shapes. Cut a small star in the middle of half of the stars. Carefully place the cookies on a baking sheet and bake in the preheated oven for 10-15 minutes until golden yellow. Remove and cool on a wire rack. Spread jam on the full stars and top with the matching counterpart. Warm apricot jam with a little water, stir into a thin glaze, brush over the cookies, sprinkle sesame seeds on top and let dry.