Pour the spelt flour on your worktop and use the bowl to make a well in the middle. Fill it with the almond powder, the icing sugar, the butter, the salt and the beaten egg.
Mix it till it comes together and then knead it till it’s a nice dough. Once it’s an even dough directly stop mixing to prevent too much gluten from forming.
Then cover it and let it rest in your fridge for at least 1 hour.
Now dust some flour on your worktop and roll out the dough till it’s around 3 millimeters thin. The dough needs to stay as cold as possible, so try to work a bit faster.
Once you’re happy with the thickness cut it with the desired cutter. Then carefully place the rounds on a perforated silicon sheet and place another sheet on top.
Now bake them at 170 degrees Celsius for around 15 minutes to 20 minutes. Then let them cool down completely and keep them dry and covered for later.
