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🍰 Crunchy Spelt Cookies with Peanut Crumble

671 kcal · 30 min · 4 servings

Ingredients

• Spelt flour, Type 630 600 g
• Hazelnut kernels, ground 100 g
• Baking powder 2 tsp
• Cinnamon 1 tsp
• Nutmeg, ground pinch
• Ginger powder 0.25 tsp
• Vanilla sugar 1 tsp
• Brown sugar 100 g
• Salt pinch
• Butter 350 g
• Eggs 1 pc.
• Peanut kernels, roasted and salted 45 g
• Oat flakes, coarse 50 g
• Honey 1 tbsp
• Raspberry jam 3 tbsp

Instructions

1. 1. Put flour, ground hazelnuts, baking powder, spices, vanilla sugar, sugar, and salt into a large bowl.
2. 2. Add the butter cut into small cubes and the egg.
3. 3. Mix the ingredients first using the dough hooks of a hand mixer.
4. 4. Then knead the dough by hand until it is smooth and pliable.
5. 5. Wrap the dough tightly in cling film.
6. 6. Place the dough in the refrigerator for about 15 minutes to rest.
7. 7. Roughly chop the peanuts while you wait.
8. 8. Put the oat flakes, chopped peanuts, and honey into a separate bowl.
9. 9. Mix these ingredients by hand until small crumbs form.
10. 10. Put the crumbs in the refrigerator as well for a short time.
11. 11. Preheat the oven to 175 degrees Celsius with top and bottom heat.
12. 12. Sprinkle some flour on a work surface.
13. 13. Take the dough out of the fridge and roll it out on the floured surface.
14. 14. Make sure the dough is about 2 to 3 millimeters thick.
15. 15. Cut out the cookies using cookie cutters.
16. 16. Place the cookies on a baking sheet lined with baking paper.
17. 17. Smooth out the raspberry jam in a small bowl.
18. 18. Spread the jam evenly over the cookies.
19. 19. Sprinkle the cold crumbs evenly over the top.
20. 20. Press the crumbs down very gently so they stick.
21. 21. Bake the cookies in the preheated oven for about 10 minutes until golden brown.
22. 22. Take the tray out and let the cookies cool down completely.
23. 23. Enjoy your meal and have fun snacking!

Nutrition per serving

• kcal: 671
• Protein: 12 g · Fett/Fat: 36 g · Carbs: 73 g