Emmerherzerl

For the Emmerherzerl, mix emmer and wheat flour, then knead in applesauce, coconut blossom sugar and butter. The result is a very soft dough. Put it in the refrigerator for at least two hours.

Roll out the cold dough in two or three portions, each on a generous amount of flour, to medium thickness and cut out circles. Leave half of the circles whole, cut out hearts from the second half.

Place the cookies on baking paper, one tray with whole circles and the other tray with the heart circles, as the perforated cookies will brown more quickly.

Bake at 180 degrees on the second lowest rack until they have a little color at the bottom. Cool and glue the Emmerherzerl together with jam.

Preparation Tip:

This quantity makes 2 sheet Emmerherzerl. The jam can be chosen at will. Sprinkle the cookies with powdered sugar at your own discretion.

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