(Makes about 30 cookies)

  • 500 g (890 ml) cake flour
  • 3 ml salt
  • 3 ml ground cloves
  • 10 ml ground cinnamon
  • 5 ml ground ginger
  • 300 g sugar
  • 5 ml bicarbonate of soda
  • 200 g (220 ml) butter
  • 200 ml ground almonds
  • 1 egg
  • 50 ml white wine
  • 100 g blanched almonds

Heat oven to 220°C. Sift together flour, salt, cloves, cinnamon, ginger, sugar and bicarbonate of soda. Rub butter into the flour mixture until it looks like breadcrumbs. Add ground almonds. Beat wine and eggs together and add to flour mixture. The mixture looks dry, but after kneading it will form a dough. Roll dough as thinly as possible and cut out cookies with a cookie cutter. Put on lined baking sheets that have sprayed with non-stick cooking spray. Press an almond into the middle of each cookie. Bake in hot oven for 10 minutes.