Delicate Almond Cookies
·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.
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).
Let the dough soften
Before baking, take the dough out of the fridge about half an hour beforehand so it softens slightly.
Divide the dough
Divide the dough into two halves and roll out the first half on a floured surface to a thickness of about half a centimetre.
Tip for 3D cookie cutters
If you're using patterned 3D cookie cutters like the ones in my photos, dip the cutter in flour first, then press it firmly into the dough so the pattern comes out nice and crisp – it tends to blur slightly during baking.
Bake
Bake for about 5–8 minutes at 160°C (as soon as the edges start turning golden, take them out).
