Ginger-hazelnut cubes

Ingredients for 1 servings:

• 100 g candied ginger
• 140 g powdered sugar
• 175 g butter, cold
• 250 g flour
• 70 g hazelnuts, finely chopped
• 1 small lime(s)
• 1 pinch of salt
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

makes about 50 pieces

Cut the ginger into tiny pieces (reserve about 1 tablespoon for decoration). Knead the remaining ginger, 60g powdered sugar, butter, flour, hazelnuts, and a pinch of salt into a smooth dough (using a hand mixer or food processor). Roll out the dough on a floured surface into a rectangle measuring approximately 15 x 25 cm and approximately 1.5 cm thick, cut in half (for easier transport), and refrigerate for 1 hour, covered with cling film. Remove the film and cut into small cubes (approx. 2 cm long). Place these cubes on a baking sheet lined with baking paper. Refrigerate for another 1/2 hour. Bake in a preheated oven at 180°C (top/bottom heat) on the second rack from the bottom for approximately 15-20 minutes (the edges should be a nice light brown). Remove from the oven and let cool slightly. Meanwhile, combine the remaining powdered sugar and about 2 tablespoons of lime juice until smooth. Lightly dip the ginger cubes into the mixture, let them drain slightly, and garnish with the remaining ginger pieces. Allow to dry and cool. They will fully develop their flavor after about a week. The cubes will keep for about 4-6 weeks in a tightly sealed tin.