Almond Chocolate Cookies
Knead 170 grams of flour, 50 grams of semolina, 80 grams of sugar, one tablespoon of grounded cinnamon, one pinch of salt, 150 grams of margarine, one egg, 100 grams of chopped chocolate and 100 grams of chopped almonds to a dough.
Form two 25 centimetre long rolls out of the dough and put them wrapped in plastic wrap for one hour in the fridge.
Roll the dough rolls in a mixture of three tablespoons of sugar and one tablespoon of Gingerbread spice mix.
Cut the dough into 5 millimetre thick slices and put them onto a oven tray and bake them for 12 minutes at 160 degrees of Celsius.