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
