ROSE-SCENTED WALNUT, PISTACHIO AND CARDAMOM COOKIES

Makes 8 to 10

EASY

Preparation: 15 minutes Baking: 20 minutes

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

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. DAIRY-FREE