Ginger-Cashew Cookies

Ingredients for 1 servings:

• 140 g flour
• 1 pinch of salt
• 80 g sugar
• 1 pinch of cardamom, ground
• 125 g candied ginger, very finely diced
• 125 g cashew nuts, ground
• 2 egg yolks
• 80 g butter
• 30 g candied ginger for decoration
• 12 cashew nuts

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for ginger lovers, makes about 50 pieces

Sift the flour onto a work surface, make a well in the center, and add the sugar, salt, cardamom, finely diced ginger, nuts, and egg yolks. Spread the diced butter over the edges of the flour. Knead the dough, working inward, into a smooth dough, wrap in cling film, and chill for about 1 hour. For the garnish, cut the 30g of ginger into small squares and quarter the nuts. Form the chilled dough into small balls of about 10g, place them on a greased baking sheet, and decorate each ball with a piece of ginger and a piece of nut, alternating between them. Bake the cookies in a preheated oven at 150-175°C (300-350°F), depending on the type of oven, for about 10-15 minutes, then let them cool on a wire rack.