Butter S cookies with lemon and slivered almonds

Butter S cookies made from a shortcrust of butter, spelt flour, egg yolk and lemon zest, sprinkled with slivered almonds. Family-friendly desserts to shape, 226 kcal per serving (3 cookies).

At a glance

• Serves 12
• Prep time: 45 min
• Cooking time: 24 min
• Total time: 69 min
• Calories: 226 kcal per serving
• Protein: 4 g
• Fat: 14 g
• Carbs: 20 g

Ingredients

• 1 unwaxed lemon
• 250g spelt flour
• 80g coconut sugar
• 150g butter
• 2 egg yolks
• 1 egg
• 40g slivered almonds
• 1 pinch of salt

Method

You’ll need: oven · grater

1. Grate the zest of the lemon. Knead the spelt flour, coconut sugar, lemon zest and salt with the cold butter in pieces and the egg yolks into a smooth dough and chill it for 30 minutes.
2. Preheat the oven to 180 °C (160 °C fan) and line two baking trays with baking paper.
3. Divide the dough into 36 pieces, roll each one into a 10 cm rope and lay it on the trays in an S shape.
4. Beat the egg, brush the cookies with it and scatter the slivered almonds over the top.
5. Bake the butter S cookies one tray at a time at 180 °C for 10 to 12 minutes each, until golden, then leave them to cool on a wire rack.

Good to know

The butter S is an old cookie from northern Germany and Scandinavia. The dough, made with plenty of egg yolk, bakes golden and crumbly. Shaping the S works well with children too.

Swaps

Slivered almonds → flaked almonds. Lemon zest → orange zest. Spelt flour → plain flour. Coconut sugar → maple sugar.

Cooking tips

If the dough gets warm and sticky while you roll it, put it back in the fridge for 10 minutes. You can freeze the leftover egg white for macaroons.

Storage

Keeps for 3 weeks in a cookie tin.

Allergens

Contains gluten (spelt), almonds, milk (butter) and egg.