(for 4 people)
INGREDIENTS
- 100 g of spelt flour
- 50 g of split pea flour
- 30 g of almonds
- 80 g of brown sugar
- 50 ml of corn oil
- 1 egg
- 1 organic lemon
- 1/2 teaspoon of baking powder
- water as needed
PROCEDURE
- Using a good blender, blend the peas and almonds until the mixture is very fine. Then sift the flours to remove any lumps. In a bowl, combine the blended flours with the spelt flour, add 1/2 teaspoon of baking powder, the sugar, the grated lemon zest, and the vegetable oil.
- Start kneading the dough with your hands, then add the egg. If the mixture feels too hard and not pliable enough, add a splash of water. Knead until the dough becomes smooth and homogeneous. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
- After the resting time, roll out the dough to a thickness of 3–4 mm and, using your favorite cookie cutter, shape the cookies. Place them on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes. The cookies keep very well in a tightly sealed tin for up to 15 days.
The thought of making cookies with pea flour might seem a bit odd at first, but once you move past the initial surprise, the result is guaranteed—and absolutely rewarding!
Making pea flour at home is very simple, especially when using split peas, as they’re already free of the tough outer skin that’s usually hard to grind.
All you need is a good blender, and you’re good to go!