spelt almond cookies recipe

Spelt Almond Cookies

Spelt flour gives you the benefit of whole grains with a milder, sweeter flavor than whole wheat. For the best textured cookies, it's important to let the dough rest in the refrigerator for a few hours, but the dough is easier to roll out if you let it warm up slightly, for a half hour or so.
2 hours
10 minutes
2 hours 10 minutes
Makes about 20 cookies
spelt almond cookies recipe
  • 1 cup Unsalted Butter, Softened
  • 3/4 cups Packed Brown Sugar
  • 1 Larg Egg
  • 1 teaspoon Vanilla Extract
  • 2 cups Whole Spelt Flour
  • 1/2 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Baking Powder
  • 3/4 cups Sliced Almonds, lightly toasted
Beat together until light and fluffy:
Packed Brown Sugar

Add and beat to incorporate:
Vanilla Extract

Whisk together, then add:
Whole Spelt Flour
All Purpose Flour
Baking Powder

Stir in:

Wrap dough in plastic wrap and chill at least 2 hours, or overnight if preferred. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate with your favorite icing or use Egg Free Royal icing, below.

Egg-Free Royal Icing

Place 6 cups confectioners' sugar, 1/4 cup Egg substitute, 1/2 teaspoon cream of tartar in a large bowl and stir to combine. Slowly add 6 to 8 tablespoons water, stirring constantly, until a thick, but spreadable consistency is reached. Add 1 teaspoon almond extract and pinch of slat and stir until smooth.

To decorate cookies: divide icing into three bowls and add food coloring to two of them. Cover each bowl of icing with a dampened paper towel. Fill a small piping bag with some of the colored icing and pipe a think line around the border of the cookies. When you have finished the borders, add enough water to the colored icing to thin it to a just pour-able consistency. Working with one cookie at a time, place a large spoonful of thinned icing on each cookie and use a small spatula to spread the icing evenly to the border. When the icing evenly to the border. When the icing had dried, fill a piping bag with the white icing and use it to pipe decorative designs on each cookie. Let dry completely (1 to 2 hours) and serve.