Scented with almonds, these little einkorn cookies are perennial favorites. They have a texture similar to tea cookies. This recipe calls for whole, unrefined cane sugar such as Sucanat or rapadura. You can also substitute coconut sugar.
Makes about 2 dozen cookies
- 1 1/4 cups all-purpose einkorn flour (sifted)
- 3/4 cup blanched almond flour
- 1/2 teaspoon fine sea salt
- 6 tablespoons softened butter
- 1/2 cup whole, unrefined cane sugar
- 1 egg
- 1/2 teaspoon almond extract
Stir the einkorn flour, almond flour, and salt together in a medium mixing bowl.
In a separate bowl, beat the butter and sugar together until it becomes light and billowy, then beat in the egg and almond extract.
Working about 1/2 cup at a time, beat the dry ingredients into the wet ingredients until fully incorporated. Cover the bowl with a square of plastic wrap or a tight-fitting lid, and transfer it to the fridge to allow it to chill for 30 minutes.
While the cookie dough chills, heat the oven to 375 degrees F and line a baking sheet with parchment paper.
Working 1 tablespoon at a time, drop the batter onto the prepared baking sheet about 2 inches apart. Bake for 8 to 10 minutes or until crisp and golden. Transfer to a wire rack to cool, and then dust with confectioner’s sugar to serve.
