- 225 g soft butter
- 85 g cream cheese (room temperature)
- 130 g sugar
- 1 Pck. vanilla sugar
- 1/2 tsp. salt
- 2-5 drops bittter almond extract
- 250 g Küchenmeister spelt flour T630
- 85 g chopped almonds
- 100 g almond flakes
Roast the chopped almonds in a pan until they become golden brown. Place to the side.
Cream the butter and cream cheese together. Add the sugars and salt and cream again. Now add the almond extract (adding more or less depending on personal preference). Beginning with a hand mixer gradually add in the flour, before adding the roasted almonds and mixing everything well together with a wooden spoon. Divide the dough in half, and roll each half into logs that are approximately 15-18cm long. Sprinkle the almond flakes on a clean baking sheet. Roll each log in the almonds making sure they are both well coated. Wrap the logs in cling film and refrigerate for ca. 4 hours or at best overnight.
Preheat the oven (electric 175°C / circulated air 155°C). Line baking trays with parchment paper. Remove the cookie dough logs from the fridge and slice into 0.5cm thick slices. Place cookies on the prepared baking sheets. Bake the trays for ca. 12-14 minutes, or until the edges have turned golden brown. Remove the oven, allow to cool briefly on the pan before transferring to a wire rack to cool completely.
Tip: Add 1-2 tablespoons of lemon zest to the dough for a fresh and fruity alternative!