Sunday, March 31, 2013

Lemon almond cookies

250g wholemeal flour (spelt flour)
2 tbsp honey
1 egg
1.5 heaped teaspoon ground Sri Lanka cinnamon, known as 'Ceylon cinnamon'
250g butter
400g organic almonds
rind of 1 lemon
all organic

Beat butter in a large bowl with a wooden spoon. Add honey and beat it creamy.
Add egg and mix. It will not mix in so add a little flour and beat, then a little more flour and beat again. The mixture will become smooth.
Add cinnamon and grated lemon rind. Grate almonds and add to the mixture.
Add flour gradually while mixing.
When it becomes too firm to mix, add more flour and
knead to a pastry. Keep adding flour and kneading until it is not sticky
Cool in fridge.
Roll out thin.
Using cookie cutting tools cut out shapes.

Bake at 190°c for 6-8 minutes until light but not brown on a baking tray in batches on the second shelf from the bottom. Remove from oven and cool on the tray to avoid breakages.
Store in a tin lined with greaseproof paper in a cool place.
Use cookie cutting tools without narrow features as this pastry is quite crumbly.

1 comment:

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