Almond biscuits

get
450g wholemeal flour (spelt flour)
2 tbsp honey
1 egg
1.5 heaped teasp ground cinnamon
250g butter
450g organic almonds

do
Blanch almonds: add to a pot of boiling water for a few minutes. Pour out hot water and add cold water. Rinse twice in a sieve. Rub almonds repeatedly between the hands and remove skins. Wash from time to time to assist with separation of almonds and skins.
Mix honey and egg in the middle of the flour in a large bowl.
Add cinnamon, butter flakes. Grate 300g almonds and add to the mixture.
Knead to a pastry. Add extra flour if sticky.
Cool in fridge.
Roll out thin.
Using cookie cutting tools cut out shapes. Place a whole or half an almond on each cookie, pressing lightly.

Bake at 190°c for 8 minutes on a baking tray in batches. Cool.
Store in a tin lined with greaseproof paper in a cool place.

Also delicious as filled cookies (as shown in the second picture).