Macadamia Cookies

Ingredients for 1 servings:

• 250 g honey
• 25 g ginger root
• 100 g apricot(s), dried
• 300 g flour
• 2 tsp baking powder
• 1 large egg(s)
• 60 g butter, soft
• 75 g sugar
• 1 pinch(s) smoked salt
• 2 tsp gingerbread spice
• 50 g hazelnuts, ground
• 400 g macadamia nuts, unsalted
• 1 egg white

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

the slightly more expensive version of a Christmas biscuit, for about 30 pieces

Heat the honey and let it cool. Peel and finely grate the ginger, finely chop the apricots. Mix the ginger and apricots with the flour and baking powder in a bowl. Add the egg, butter, sugar, salt, gingerbread spice, hazelnuts, and honey and knead everything into a smooth dough. Wrap the dough in cling film and refrigerate for about two hours. For the topping, halve the macadamia nuts. Then roll out the dough to 1/2 cm thick and cut into small rectangles (about 3 x 5 cm). Place on a baking sheet lined with baking paper, brush with egg white, and top with the macadamia nuts. Press them down firmly. Bake in a preheated oven at 180 degrees Celsius for about 12 minutes. Tip: If you can only get salted macadamia nuts, simply wash and dry them.