Ingredients
| 70 g Nominal fine wholegrain spelt flour 70 g fine wheat flour 80 g (butter or plant baking fat) 40 g powdered cane sugar 10 g cocoa 25 g ground whole almonds peel from 1/2 lemon 1/2 TSP cinnamon |
| Cream: 50 g butter or plant fat 50 g powdered cane sugar 50 g ground almonds vanilla extract or some vanilla sugar (replace powdered sugar) |
| sugar glaze made from rum and powdered sugar decorate with blanched almonds |
How to prepare
Sift the cocoa, add the flour, sugar, ground almonds, cinnamon and mix it all together. Add the lemon peel with no prior chemical treatment and the fat. Knead the dough well and let it stand for at least 30 minutes. Roll the dough flat (about 3 mm) and cut out the crescents. Bake them for about 12-13 minutes at 170 °C
Glue the biscuits together using the cream. Beat the butter with sugar adding the ground almonds.
You can decorate the top cookie part in advance using the sugar glaze and a half of blanched almond.
This recipe can be vegan as well.
