Spelt Flour Cookie Notti Sandwiches: light and crumbly cookies, with an olive oil pastry dough, and the delicious Cookie Notti filling. A good snack for kids and grown-ups, a great accompaniment to tea or coffee, a nice end to a meal.
- 200 g spelt flour
- 200 g all-purpose flour (or 00 flour)
- 150 g raw cane sugar
- 83 g e.v.o. oil
- 2 eggs, organic free range
- 4 Tbsp milk (any kind)
- pinch salt
- 1 tsp cinnamon
- 18 g baking powder
- Cookie Notti butter (for the filling)
- icing sugar (for the tops)
- Sift the flours through a sieve and onto a pastry board. Add the sugar, a pinch of salt, the oil, the eggs, the milk, the cinnamon and the vanilla yeast.
- Work the dough with your hands, mixing the ingredients thoroughly until smooth. The dough will be soft and delicate. Divide the dough into two balls.
- Flour the rolling pin and the bottom of the pastry board. Roll out the first dough ball fairly thin. Set the other ball aside (or in the fridge).
- Turn on the oven at 350° F (180° C) and prepare at least 2 baking sheets with parchment paper.
- Using the bigger square cutter, cut as many squares as possible from the first rolled dough. Place them on a baking sheet about 1 inch apart. Gather leftover dough into a ball and roll out again and cut more squares. Repeat until most of the dough is used.
- Bake the bottom cookies in the preheated oven for 15 minutes, or until edges of cookies are slightly golden brown.
- While cookies are baking, take the second dough ball, roll it down at the same thinness and begin cutting squares. Then with the smaller square cutter, remove centers from the cut squares, to make the tops of the cookies, the “frames”. Bake “frames” for about 10 minutes, checking on them so they do not brown too much (the tops take less time to bake).
- Remove cookie tops from oven and let them cool on baking sheet for 5 minutes and then transfer to wire rack to finish cooling completely. Dust the tops with icing sugar.
- Bake all the cookies in batches of the same size: bottoms, tops (frames), smaller squares (inside frames) for the required time until you utilize all the dough.
Assembling the Cookie Notti Sandwiches:
- Spread about a teaspoon of Cookie Notti butter to the bottom of a cookie, place the cut cookie top on to bottom and gently squeeze into a sandwich. Repeat with rest of the cookies.
- I bake one baking sheet at a time, so the cooking time in the recipe is just for 1 batch of cookies. The dough makes quite a few cookies, so you will be using the oven for quite some time unless your oven can bake 2 or more baking sheets at the same time.
- The cookie sandwiches stay crumbly for 2-3 days when stored in an airtight cookie box, tin, or plastic.
- I left some cookies plain and, together with the smaller squares, they are great for breakfast or as a crunchy snack.