Ingredients  

400g Farmer Ground Whole Spelt Flour 

150g Sugar 

150g Unsalted butter, cold and cut into cubes 

2 large eggs 

1 teaspoon cinnamon  

1/2 teaspoon salt 

1 large pinch baking powder 

Jam of choice, to fill 

Semi-sweet or dark chocolate, to dip 

OR  

1 egg, beaten for wash. 

Edible dried flowers and powdered sugar, to top.  

Directions  

1. Mix spelt, cinnamon, salt, and baking powder until well combined and set aside.

2. In a food processor, fully incorporate butter and sugar. 

3. Add eggs and mix. 

4. Add dry ingredients and mix until just combined. 

5. Turn dough out onto work surface. Split into two even portions, flatten into discs,  and wrap in plastic. Allow to rest in the fridge for at least 1 hour.  

6. Lightly flour work surface and rolling pin. Roll until ~0.5 cm thick, then cut out as  many circles as you can. The scraps can be re-rolled to make more. Repeat with  other disc. 

7. Cut out smaller circles in half of the cookies.  

8. Place cookies on a sheet tray lined with parchment paper and allow to chill for  another 20 minutes.  

9. While the cookies chill, preheat oven to 350°F.  

10. Bake for 8-12 minutes, or until lightly golden around the edges. Cool on a wire rack.

11. Once cool, place a generous teaspoon of jam in the center of the bottom cookie,  then lightly press a cutout cookie on top. Take care not to press jam out of the  sides or top. 

For chocolate-dipped cookies:  

1. Melt chocolate on a double-boiler. 

2. Dip jam-filled linzer into the chocolate and set aside to cool on parchment paper.  

For flower topped cookies: 

1. Before baking, brush the cookies with the cut-out with egg wash. Lightly press  dried flowers onto the surface and sprinkle with sparkling sugar. 

2. Once linzers are cool and jam-filled, sprinkle with powdered sugar.