Ingredients
| 70 g Nominal wholegrain spelt flour 140 g fine wheat flour 70 g powdered sugar 140 g butter 70-80 g ground almonds, hazelnuts or walnuts 1 yolk lemon peel from 1/2 lemon with no prior chemical treatment |
How to prepare
Mix the tempered ingredients kneading a smooth dough. Let it stand in cold for at least 1 hour. Roll the dough flat (3 mm) and cut out the circles. Bake them at 170 °C for about 13 minutes. Once baked, glue them together. Pour the chocolate over the top cookie and decorate it with a piece of nut. Use apricot jam, butter cream with apricot jam or even standard butter cream to glue the cookies together.
Here is the butter cream with hazelnuts recipe for inspiration: Cook about 200 ml of milk and 30 g of corn starch or vanilla pudding with 50 g of cane sugar until thick mash is achieved. Remove it from the heat and stir until it cools off. Stir 100 g of softened butter mixing it into the cooled off mash. This will result in a fine-textured substance, and you will add about 30 g of milled hazelnuts into it, flavour it with rum and sweeten with sugar if you want.
Our tip: You can slightly smear the sides of the cookies glued with the cream and coat them with milled nuts.
