preparation

Put the spelled flour, buckwheat flour and the grated almonds in a bowl and mix well. Stir in a pinch of salt, birch sugar and vanilla sugar. Puree the dates with a small amount of the (soft) butter using a hand blender. Now fold this mixture into the flour mixture with the remaining (soft) butter, the egg and a little lemon juice. Knead everything well and place the dough ball wrapped in cling film in the fridge for at least 2 hours.

Always take the cookie dough out of the fridge in small portions and knead it briefly before rolling out. Roll out with a rolling pin on a floured work surface. Now cut out the typical Linzer shape, cut out a heart in the middle of the lid and place it on a baking tray lined with baking paper. A tip: so that the cookies really keep their shape, put the tray in the fridge for 5-10 minutes - the “colder” the dough goes into the oven, the better!

Bake the cookies for about 10 minutes at 170°C on the middle rack (top and bottom heat). It is best to place the lids immediately on a cake rack and sprinkle them with icing sugar while they are still hot. Spread half a teaspoon of jam on each base and assemble the cookies.