At a glance
These delicate almond cookies require a bit of planning since the dough needs to chill overnight (or at least an hour), but once it's ready, they're quick to shape and bake. The key to getting crisp, patterned edges is dipping your cookie cutters in flour before pressing them into the dough, and keeping a close eye on the oven to catch them just as they turn golden.
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Mix the dough
Combine the almond flour with spelt (or wheat) flour, icing sugar and a pinch of salt. Add the egg yolks and softened butter.
For this step
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Knead and chill
Knead into a smooth, even dough and leave it to rest in the fridge overnight (or for at least an hour if you want to bake the same day).
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Let the dough soften
Before baking, take the dough out of the fridge about half an hour beforehand so it softens slightly.