Ingredients of the Cookie Dough
(makes about 80 cookies, depending on their size)
150g unsalted butter, room temperature
200g raw cane sugar, fine (or use soft brown sugar)
2 eggs (M),
a pinch of salt
300g spelt flour
200g almond flour
1 tsp baking powder
5g cinnamon
5g freshly grated nutmeg
a pinch of ground cloves (about 1g)
grated zest of 1 lemon
Garnish - Mix
1 tbsp milk, whole
1 egg yolk (M), (for thicker icing add icing sugar)
Sprinkle garnish with almonds, slivered or sliced, or both (optional)
Preparation
In a mixing bowl cream together the butter and sugar. Add eggs and salt, beat well.
In another bowl whisk together the spelt flour with the almond flour, baking powder, cinnamon, nutmeg, cloves and grated lemon peel.
Add the butter mixture to the flour mixture and mix just until the dough comes together.
Wrap the dough in saran wrap and let it rest in the refrigerator for about an hour.
Then take the dough out of the fridge and form logs with the dough, wrap the logs in kitchen wrap and place in the refrigerator again overnight (or at least an hour).
The following day (or after an hour), take the dough logs out of the refrigerator. Line two baking sheets with baking parchment.
Pre-heat the oven to 180°C (356°F), cut the dough into slices and place on prepared baking sheet.
Brush with egg wash and sprinkle with almonds (optional).
Bake for about 12 to 15 minutes or until golden brown.
Let cool on wire racks.
Edited from the Kitchen Lioness and recipes.Sparkpeople.com
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