|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
A simple, not-too-sweet cookie, this recipe comes to us from one of our class instructors of Italian heritage. Spelt is an ancient variety of wheat that has a nutty taste, is lower in gluten than present-day wheat, and can be used for both cookies and bread baking.
Preheat oven to 375º. In a large bowl, mix together spelt flour, sugar, and baking powder. In a smaller bowl, combine orange rind, olive oil, and eggs. Add to dry ingredients and mix/knead until you have a smooth dough.
Roll out about ¼-inch thick between two pieces of waxed paper. Cut into desired shapes. Brush with a little half and half and dust with ground flaxseeds.
Bake for about 20 minutes.