This delicious cookie made from ancient grain doesn’t last long in my house. I love baking with Kamut because of its mild, non-bitter sweet flavor, and that touch of nuttiness. Kamut does contain gluten, although it is more easily digestible by anyone with allergies to gluten.
This recipe is made like a pie crust, to give it that flaky tender texture.
- 3 1/2 cups (500gr) kamut flour
- 3/4 cup organic coconut sugar or granulated sugar
- 2 teaspoons baking powder
- 1 package vanilla sugar or 1 teaspoon vanilla flavouring
- Pinch salt
- 1 teaspoon grated lemon peel
- 1 1/2 cups (300gr) cold butter chopped into small pieces
- 2 eggs
- 1/3 cup toasted and ground almonds
- The technique is very similar to making a pie crust. Mix all ingredients together except for the eggs and ground almonds. Blend well with a pastry cutter or use a food processor, until crumbly. Beat eggs very well, then make a well in the center of the dry ingredients, pour in the eggs then blend all together with pastry cutter or food processor.
- Toast almonds in toaster oven, cool. Grind nuts to a fine texture using a coffee bean grinder, or something similar, add to mixture. Blend well, form into a ball and chill for 1 hour.
- After dough is chilled, roll out between 2 sheets of waxed paper or parchment paper to about ¼ inch thick. Cut shapes with your favourite cookie cutters.
- Bake at 350°F for 12 to 15 minutes depending on thickness, until lightly browned.
- If making jam filled cookies, cut into circles, make an extra small hole in half of the circles.
- Bake, then spread about a half teaspoon jam between cookie halves, assemble with the hole on top.
- Sprinkle with icing sugar or vanilla sugar.