- 1/2 cup whole spelt flour
- 1 cup refined spelt flour
- 12 tablespoons butter
- 1/3 plus 1/4 cup cup sugar
- 1 egg yolk
- 1 egg, beaten
- 1/2 cup chopped almonds
In a mixing bowl, combine flours and butter by hand or with a pastry cutter until crumbly. Add 1/3 cup sugar and egg yolk and lightly mix together with a spoon. Refrigerate for 30 minutes.
Preheat oven to 375º F.
Roll dough into 3 to 4 ropes about 1/2-inch-thick. Brush the top with egg and sprinkle with almonds and remaining sugar, lightly pressing them into the dough. Cut into 2-inch pieces. Place cookies 2 inches apart on a baking tray lined with parchment paper.
Bake for 10 to 12 minutes. Cool on a wire rack. Store in an airtight container.
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