Ingredients

Method

• 168 g walnuts, finely ground
• 56 g almond flour
• 65 g pistachios, roughly crushed
• 4 T matzo meal
• 1 green apple, peeled and grated
• 1 thumb fresh ginger, peeled and grated
• 2 T preserved ginger, roughly chopped
• 3 free-range egg yolks
• 135 g coconut sugar
• 1 t cinnamon
• 1 t ground cardamom
• 1 t bicarbonate of soda
• 1 T rose extract or rose-water
• pistachios, to decorate
• walnut pieces, to decorate
• pomegranate rubies, to decorate

Method

Ingredients

1. Preheat the oven to 175°C. Mix all the ingredients except the nuts for decorating and the pomegranate rubies until well combined. If too watery, add a touch more matzo meal.

2. Make teaspoon-sized balls of dough and place onto a silicone baking sheet, or onto trays lined with baking paper. Press down to flatten slightly and make a dent in the middle of each cookie with your thumb. Place a pistachio and a walnut piece in the centre of each cookie.

3. Bake for 20 minutes, or until golden. Take care as they can burn easily. The cookies will appear undercooked and soft, but will harden when cooled. Leave on the baking sheets for at least 10 minutes to cool, then transfer to a wire rack to cool completely. Decorate with pomegranate rubies.

Find more biscuit recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom