Ginger – Cashew Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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.
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