John Myers
Ingredients for 1 servings:
- 150 g flour
- 180 g almonds, unpeeled and grated
- 120 g sugar
- 1 pinch of ginger powder
- 140 g butter
- 30 g ginger, candied and finely chopped
- 4 pieces of ginger, candied and sliced for decoration
- 1 egg white for brushing
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
spicy Christmas snack
Knead all the ingredients (except the ginger pieces for decoration and the egg white) into a dough and chill for at least 1 hour, forming a block with sides measuring approximately 5 cm. Use a sharp knife to cut slices about 3 mm thick from the block. Halve these squares into triangles and place on baking paper. Brush all the cookies with egg white and decorate with a small piece of candied ginger. Chill again before baking. Bake at 180 degrees Celsius for about 8 minutes. The cookies should be golden brown, so don’t remove them too lightly. These Christmas crispy biscuits are best stored in tightly sealed freezer bags.
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