Turmeric cinnamon cookies

Step 1/5

• 150 g flour
• 150 g ground almonds
• 100 g sugar
• 175 g butter
• 1 egg
• 1 pinch salt
• 1½ ground cinnamon
• 1 tsp turmeric
• ½ tsp vanilla extract

• bowl
• hand mixer with dough hook

Dice cold butter and mix with the rest of the ingredients. Knead dough in a stand mixer with dough hook or with your hands until a crumbly dough is formed. The amount of turmeric and cinnamon is up to you. I like to get a taste of both, so I usually use 1.5 tsp of turmeric and 2 tsp of ground cinnamon. It's best if you taste the dough at some point.

Step 2/5

• plastic wrap

Form the dough into a ball, wrap with clingfilm and press until flat. Let cool in the fridge for approx. 1hr. and 30 min.

Step 3/5

• baking sheet
• parchment paper
• cookie cutter
• rolling pin

Preheat oven to 180°C/350°F. Roll out half of the dough about 3-4mm / 1/6 in. in thickness. This should be done quickly, to prevent the dough getting sticky again. The other half can be left in the fridge until needed. You can position the cookies right next to each other, as they keep their size and shape while baking. I usually get around 40 cookies out of each half of the dough.

Step 4/5

Bake in the preheated oven for approx. 12–15 mins., until slightly brown around the edges. While the first half is baking, you can roll out and cut out the second half. Don't put both halves into the oven at the same time and let the finished cookies cool off completely on a wire rack.