350 wholemeal flour (spelt flour)
2 tbsp honey
1 egg
1.5 heaped teasp ground cinnamon
250g butter
200g almonds
do
Mix honey and egg in the middle of the flour in a large bowl.
Add cinnamon, butter flakes, ground almonds
Knead to a pastry. Add extra flour if sticky.
Cool in fridge.
Roll out thin and cut out circles (or shapes)
Bake at 190°c for 10 minutes on a baking tray. Cool.
Store in a tin lined with greaseproof paper.
These biscuits are soft and without any chunky bits in them. Just a homogenous nutty taste with a touch of cinnamon. They go well with coffe and tea. Best on the second day and after.
Image
August Macke, Still life hyacinths carpet, 1910
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