This delicious cookie made from the ancient grain Kamut, doesn’t last long in my house. I love baking with Kamut because of its mild, non-bitter sweet flavour, 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 kind of like a pie crust, to give it that flaky, tender, melt in your mouth texture.
Kamut sandwich cookies
- 3 ½ cups Kamut flour
- ¾ 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 ¼ cups cold butter chopped into small pieces
- 2 large eggs
- ⅓ 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.