Cashew-Kipferl mit Ingwer

Ingredients

• 100 g cashews
• 280 g spelt flour (Type 630 + 1 tbsp for working)
• 0.5 tsp ground ginger
• 170 g sugar
• 240 g cold yogurt butter
• Cinnamon
• 100 g white couverture chocolate

Instructions

1. 1.

   Grind the cashews in a blender. Place the flour with the cashews, ginger, 70 g sugar and butter on a floured surface and quickly knead into a smooth dough.

2. 2.

   Divide the dough into four portions and roll each into ropes about 2–3 cm in diameter on a floured work surface. Wrap in plastic wrap and chill for at least one hour.

3. 3.

   Cut the ropes into slices about 1 cm thick. Shape each slice into a crescent and place on parchment‑lined baking sheets. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 12 minutes, turning as needed. Remove from the tray with the paper and let cool.

4. 4.

   Mix cinnamon with the remaining sugar. Chop the couverture chocolate and melt it over a double boiler. Dip half of each cookie into the melted chocolate. Sprinkle the cookies with the cinnamon‑sugar mixture and allow to dry.