Sweet Almond and Cinnamon Cookie ("Rose-Marie's Speculoos")

Name: Sweet Almond and Cinnamon Cookie
Ingredients: 125g of unsalted butter or margarine; 125g of all-purpose flour; 250g of wheat flour; 2 teaspoons of active dry yeast; 1 large egg; 50g of finely ground sweet almonds; 1 teaspoon of ground cinnamon; 1/2 teaspoon of grated lemon zest

1
125g of unsalted butter or margarine
2
125g of all-purpose flour
3
250g of wheat flour
4
2 teaspoons of active dry yeast
5
1 large egg
6
50g of finely ground sweet almonds
7
1 teaspoon of ground cinnamon
8
1/2 teaspoon of grated lemon zest

Ingredients

1
125g of unsalted butter or margarine
2
125g of all-purpose flour
3
250g of wheat flour
4
2 teaspoons of active dry yeast
5
1 large egg
6
50g of finely ground sweet almonds
7
1 teaspoon of ground cinnamon
8
1/2 teaspoon of grated lemon zest

Directions

1
Beat the butter or margarine until creamy
2
Add the all-purpose flour, wheat flour mixed with yeast and egg
3
Combine the finely ground sweet almonds, cinnamon, and grated lemon zest
4
Roll out the dough on a lightly floured surface and cut into desired shapes
5
Place in a greased baking dish and bake in a moderate oven (170°C) until golden brown

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