Ingredients
- 120 g almond meal
- 100 g spelt flour (Type 630)
- 60 g whole grain spelt flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon pure vanilla powder
- finely grated rind of 1 large organic lemon
- 90 g unsalted butter, softened
- 80 g organic beet sugar (alternatively regular or super fine granulated sugar)
- freshly squeezed juice from 1 large lemon
- icing sugar, for dusting
Instructions
- In a large bowl, add the almond meal, flour, baking powder, vanilla and lemon rind. Whisk to combine. Set aside.
- In a second large bowl, add the butter and sugar in and beat with an electric mixer for about 5 minutes, until light and creamy.
- Add the flour mixture and lemon juice and beat for a further 1-2 minutes, until combined.
- Cover with plastic wrap and refrigerate the dough for 30 minutes.
- Preheat oven to 325°F / 165°C and line two cookie sheets with baking paper.
- Roll the dough out on a lightly floured surface to about 1/2 cm thickness. Using a cookie cutter, cut rounds from the dough. Place these on the prepared baking tray. Roll out the remaining bits of again to a 1/2 cm thickness and repeat the process until all dough is used up.
- Position the cookie sheets in the upper and lower thirds of the oven and bake for 15 to 18 minutes until golden. IMPORTANT: Be sure to rotate the cookie sheets from top to bottom AND front to back halfway through the baking time. This is important to ensure even baking.
- Remove from oven and allow to cool on trays. Dust with icing sugar to serve.
- Enjoy!
Nutrition
Notes
I often bake in two rounds and continue cutting out the cookies, while the first tray of cookies bakes.