It is rather a warm Spring day here in SC. So it inspires me to create something to enjoy with my iced coffee. Going through my many Einkorn recipes I have collected over the years I decide this one from Food52 will do nicely. So happy dipping!

Ingredients

2 1/8 cup Einkorn flour or
2 cup whole wheat flour
1 tsp baking powder
2/3 cup packed dark or light brown sugar (I make my own)
4 tbs unsalted melted butter
2 large eggs
1/4 tsp salt
1 tsp pure vanilla extract (I make my own)
1 cup walnuts
1 tbs dark roasted ground coffee (I roast my own)

Preheat the oven to 325ºF. Position a rack in the center of the oven.
Combine the flour and baking powder in a medium bowl and mix together thoroughly.
In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add in the ground coffee
Add the flour mixture and the nuts and stir until all the ingredients are moistened. Einkorn flour results in a stickier dough, so do not overmix. Scrape the dough onto a lined or greased cookie sheet and spread into a 6-by-15-inch rectangle with a rubber spatula.
Bake for 35 to 40 minutes, until the loaf has puffed and is firm but springy to the touch. Rotate the sheet halfway through to ensure even baking. Set the sheet on a rack to cool for at least 15 minutes. Leave the oven on, turning it down to 300ºF.
Transfer the loaf carefully to a cutting board. If you used a liner, slide a metal spatula under the loaf to detach and remove the liner. Using a long serrated knife, cut the loaf into slices 1/2 inch thick. Transfer the slices to the unlined cookie sheet. Bake for 25 to 30 minutes, until the cookies turn golden, rotating the sheet halfway through to ensure even baking. Set the sheet on a rack. Cool the cookies completely before stacking or storing. May be kept in an airtight container for up to 2 weeks.