Summary

Ingredients

• 240 g wholemeal spelled flour
• 240 g suar, brown
• 2 medium egg yolks
• 160 g butter
• 200 g hazelnuts, chopped, roasted
• 2 teaspoons ginger, freshly grated
• 2 pinches gingerbread spice or cardamom
• 200 g almond (s), round
• 1 teaspoon honey
• 1 lemon (s), untreated, remove the zest it
• 1 orange (s), untreated, the abrasion it
• possibly almond sticks
• possibly flour for the work surface

Print Recipe Pin Recipe

Instructions

1. Knead all ingredients, except for the almond sticks, at room temperature. If you don`t feel like Christmas, you can also use cardamom instead of gingerbread spices. Then the dough is formed in one piece or in approx. 4 cm thick rolls, wrapped in cling film so that it can rest in the refrigerator for at least 45 minutes. It is of course better to let it stand overnight.
2. Then the dough is either rolled out on a floured surface and cut out or cut off slice by slice (approx. 1 cm thick). The cookies can be decorated with almond sticks on the baking sheet lined with baking paper. Then put them in the oven at 170 ° C for 12 minutes.
3. Whether ground, donated or rolled up - you can vary the almonds or nuts as you like.
4. However, when you cut the slices, once you have decided on what I call the Röllchen version, you get problems. Because if the almond or nut pieces are too big, they cannot logically be cut through and everything then crumbles just as a tip on the edge.