I love these biscuits. They are so quick to prepare!
Translated from the Swiss German, it means ‘ noisy biscuits’. They are very crunchy, therefore the name.

• preheat oven 190˚

• 250 gr spelt flour
• 130 gr ground almonds
• 130 gr unsalted butter at room temperature
• 180gr rapadura sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamon
• 1 pinch salt
• 1 organic egg

• in your mixer, mix all the ingredients
• line an oven tray, 25 x 40 cm, with baking paper
• pour the flour mixture on the tray

• press it down firmly and evenly
• bake it in the oven for about 20 minutes

• take it out of the oven and while still hot
• cut the biscuit mixture into little squares or diamonds

• once they have cooled down
• carefully lift them out of the tray
• let them cool completely on a rack
• store them in a airtight container