Cashew cakes with ginger and cardamom

Ingredients for 1 servings:

• 150 g flour
• 150 g brown cane sugar
• 1 tsp ginger powder
• 1 tsp cardamom powder
• 2 eggs, size M
• 150 g butter, cold
• 250 g cashew nuts, coarsely ground, unsalted

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 55 minutes

finely spiced pastries, rolled biscuits

Mix the flour, brown sugar, ginger, and cardamom in a bowl. Crack the eggs into the center. Cut the butter into smaller pieces and place them on top. Cover the mixture with the cashews and, using the dough hook on a hand mixer, knead from the center out into a smooth dough. You may need to work it in with your hands until no more pieces of butter are visible. Cut a piece of cling film about 50 cm long and place it on the work surface. Drop half of the dough, tablespoon by tablespoon, in a line in the center of the film, leaving a good 5 cm of space on the left and right edges. Fold the top side of the film down over the dough and place it on the other side as evenly as possible. With the palm of your hand, press the dough from the folded side back into the film to create the beginnings of a long sausage. Repeat this process until the mixture is more compact and evenly pressed into the film. Fold the excess, folded film around the sausage and carefully roll the sausage across the work surface to create the most even shape possible. If necessary, press out any excess air with your thumb and index finger (forming a circle) over the left and right ends. Roll the ends of the film tightly together to create an even thickness of the roll (no jagged ends). The diameter should be approximately 2.5-3 cm. Cover the rest of the dough in the same way with another piece of cling film. Chill both rolls for 4-5 hours, but ideally overnight (refrigerator!). When the rolls are firm (so that you can lift them without them bending), preheat the oven to 160°C (convection oven: 180°C). Line 3 baking sheets with baking paper. Remove the first roll from the refrigerator and remove the cling film. Using a sharp knife, cut approximately 5 mm thick slices onto a cutting board and place them on the baking sheets, leaving space between each slice (depending on the size of the tray, 20-25 slices should fit on one tray in rows of 5 slices each). Rotate the roll repeatedly to avoid a flat side when cutting. Cut off the beginning and end of the roll a little more generously each time and flatten to a thickness of 5 mm and the diameter of the other slices. Repeat with the second roll and bake one sheet at a time for about 8-10 minutes. The edges of the cookies should be only lightly brown (golden brown). Allow the cookies to cool completely and store in a tightly sealed container (they will stay fresh for up to 4 weeks). If desired, they can also be sprinkled with milk or dark chocolate coating.