Butter Cookies

Butter Cookies


  • 250 g spelt flour
  • 150 g butter
  • 100 g fructose
  • 1 egg
  • 1 egg yolk
  • 1/2 baking powder
  • 2 tablespoon of water
  • 100 g dark chocolate with 70% cocoa
  • 30 g almonds


Mix in a bowl flour and baking powder, add cubes of butter and fructose and manually mix to get crumbly mixture. Add egg, egg yolk and 2 tablespoon of water and knead smooth dough. Wrap in transparent foil and leave in the fridge to rest for one hour. Then stretch the dough with rolling pin to 4 mm thick and using round mold diameter 4 cm take out the circles. Cover baking dish with baking paper and arrange cookies on it. Bake in preheated oven on 180 degrees about 12 minutes. Cookies must not browned, they have to remain bright.
Briefly blanch almonds, than drain them, peel the skin and split in half. Melt chocolate on a steam. Dip baked cookies up to half into chocolate and arrange them on baking paper. Decorate with almond leaves.

Butter Cookies

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