Almond spice cookies

50 minutes

1.

Mix the butter and sugar until frothy . Stir in eggs, lemon peel, orange fruit, cocoa, cinnamon, cardamom, mace, cloves and salt. Dissolve deer horn salt in a teaspoon of water and add. Finally add the flour and almonds and knead to form a smooth dough. Wrap in foil and refrigerate for about 2 hours. Roll out half of the dough into a rectangle on a floured work surface. Cycle with a pastry wheel into about 5x8 cm large, rectangular cookies. Place on a baking sheet lined with baking paper and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 12-15 minutes. In the meantime, roll out the second half of the dough a little thicker, sprinkle with flaked almonds and roll them into the dough. Bake out again into rectangular cookies and bake as described. Let cool on a wire rack and store in cans. Makes approx. 55 cookies

2.

Cloth: Meyer Mayor