Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 140 g flour
- 1 pinch (s) salt
- 80 g suar
- 1 pinch cardamom, ground
- 125 g candied iner, very finely diced
- 125 g cashew nuts, round
- 2 egg yolks
- 80 g butter
- 30 g iner, candied for decoration
- 12 cashew nuts
Print Recipe
Pin Recipe Instructions
- Sieve the flour on a work surface, leave a well in the middle and add the sugar, salt, cardamom, chopped ginger, nuts and egg yolks and spread the chopped butter on the edge of the flour. Now knead the whole thing from the edge to a smooth dough, wrap in cling film and refrigerate for about 1 hour.
- For the garnish, cut the 30 g ginger into small squares and quarter the nuts.
- Shape the cooled dough into small balls of about 10 grams, place on a greased baking sheet and decorate the balls alternately with a piece of ginger and a piece of nut.
- Bake the biscuits in a preheated oven at 150-175 degrees, depending on the type of oven, for about 10-15 minutes and leave to cool on a wire rack.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below