Spelt-Almond Shortbread

A friend of mine, Jean-Philippe, once made me taste these “organic” spelt flour and almond shortbread. They were indeed delicious. We wondered how to make them… So I just looked at the ingredients and their proportions and told her I was going to make the recipe exactly the same. It’s done! They taste like frangipane thanks to the addition of bitter almond flavouring, are not too sweet and have a pleasant texture thanks to the half-complete spelt flour… Try them right away!

These shortbreads are originally found in “organic” stores. Looking at the package, I did note and my recipe makes exactly those slightly thick shortbread. All the ingredients can be found in “organic” stores, especially the half-complete spelt flour T110.

Recipe for spelt-almond shortbread (for a dozen):

-200g of half wholemeal spelt flour T110

-70g of fine cane sugar

-60g of soft butter

-20g of almond powder

-2 pinches of fleur de sel

-1 teaspoon of bitter almond flavor

-1 egg of 55g

Here is the flour used in the recipe. It can be found in organic stores.

Put the spelt flour, cane sugar, butter, almond powder, salt and bitter almond extract in the bowl of a mixer.

Stir well to blend. One should no longer distinguish the butter. Add the egg.

Mix again to homogenize everything and bring the dough back into a ball.

Roll out the dough to a thickness of 7mm then cut shortbread with cookie cutters.

Place the shortbread on a baking sheet lined with parchment paper and let stand in a cool place for one hour.

Heat the oven to 180°C and bake the shortbread for 20 minutes. Keep an eye on the cooking time, because as always, the duration depends on the power of the oven! Let the shortbread cool and harden on a rack.