Spice cookies, rye and chocolate

For 2 dozen cookies 5 cm in diameter:

75 g T 110 rye flour
75 g T 55 wheat flour
40 g hazelnut powder
1 1/2 tbsp 4-spice blend
1 egg
30 g liquid honey
50 g sugar
40 g melted butter
120 g dark chocolate pastry

Rye flour is easily found in organic stores
I use a homemade spice blend because I don't like cinnamon and most of the blends in the trade contain cinnamon. My base is: 2 tbsp ginger powder - 1 tsp cardamom powder - 2 stars of badiane (finely ground at the coffee grind) - 4 cloves (finely ground at the coffee grind). I prepare a pot with 3 or 4 times these proportions.
Combine flours, spices and hazelnut powder.
Beat the egg with the sugar and honey until the mixture whitens a little. Add melted butter and mix well. Stir in flour/powder mixture. Form a ball, flatten it a little, film it and store it for at least 2 hours in the refrigerator, or better, overnight.
Preheat the oven to 160oC.
If the dough is too hard when it comes out of the fridge, depending on how long it has been, let it soften a little at room temperature.
On a lightly floured work surface, spread the dough over a thickness of about 3 mm. Cut it with a cookie cutter. Renew until the dough has run out. Arrange the cookies on one or two baking sheets.
Bake for 12 to 14 minutes. More or less depending on the size.
Allow to cool on a wire rack.
If you choose the chocolate-free version, you can sprinkle the dough, before baking, with a little praline.
Melt the chocolate in a double boiler. Soak a side of the cookies. Sprinkle with a little praline. Leave to harden on a wire rack.

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