Almond-spice biscuits

Name: Almond-spice biscuits
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 130 g Almonds (with skin); 120 g dark wheat flour (type 1050); 1 coated Tsp Baking Powder; 20 g Cocoa; 1 TEASPOON Gingerbread spice; 80 g cold butter/ margarine; 1 Egg (Gr. M); 1-11/2 TBSP. liquid sweetener; 7-10 Tbsp Flour; 3 tablespoons (30 g) flaked almonds; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 30

130 g Almonds (with skin)
120 g dark wheat flour (type 1050)
1 coated Tsp Baking Powder
20 g Cocoa
1 TEASPOON Gingerbread spice
80 g cold butter/ margarine
1 Egg (Gr. M)
1-11/2 TBSP. liquid sweetener
7-10 Tbsp Flour
3 tablespoons (30 g) flaked almonds
baking paper

Directions

1
Finely grind whole almonds. Mix with flour, baking powder, cocoa and gingerbread spice. Add fat in pieces, egg and sweetener and knead with the dough hooks of the hand mixer. Then briefly knead with your hands until smooth. Cover and chill for approx. 30 minutes.
2
Roll out the dough on a little flour to a square (approx. 30 x 30 cm) about 4 mm thick. Using a dough wheel, roll out 30 rectangular cookies of the same size (approx. 5 x 6 cm)
3
Sprinkle almond flakes on the spice biscuits and press them on. Place the cookies on a baking tray lined with baking paper
4
Bake the cookies in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 12-15 minutes. Let them cool down