These cookies are a take on a similar cookie from Betty Bossi, Orangen-Schokolade-Tropfen, from 1978’s classic recipe book Guetzle mit Betty Bossi.

The main difference, however, is that these are made exclusively of pure spelt (UrDinkel), which adds a real tenderness to the finished cookie. In both recipes the cookies are dipped in chocolate and garnished with orange peel.

I make my own candied orange peel (my recipe here), which is incredibly sparkly and delicious, and I think adds a real festive glint to these cookies.

This cookie is not unlike my Chocolate Orange Roundies, which have the same Betty Bossi inspiration. I like these more because you don’t have to grate chocolate ( the only time I find this really worthwhile is in Brunsli) and there’s something so fetching about their droplet shape.

150 g butter, room temperature

150 g sugar

1 egg

1 tsp vanilla paste or extract

1 tsp salt

250 g spelt flour

30 g cocoa powder

To garnish

melted chocolate

candied peel (see recipe here)

Cream together the butter and sugar until pale and fluffy. Beat in the egg, vanilla, and salt. Sift in the flour and stir until combined. Form into a disc, wrap and chill in the fridge for an hour, or until firm.

When you are ready to bake

Preheat oven to 350° F.

Roll out the dough to about a 1/4 inch thick. Cut out the cookies in a drop shape and place on a parchment-lined baking sheet.

Bake for about 10–12 minutes.

Let cool, then dip in melted chocolate and sprinkle with candied peel.

• Makes about 45 (depending on the size of your cutter).

More Swiss Christmas?