1 Preheat the oven to 175 degrees.
Toast the hazelnuts on a tray in the heated stove until light and cool. Finely chop the candied ginger.
3. mix the soft butter with sugar and salt, add the egg and beat until light and fluffy. Sift the flour with baking soda and stir into the butter mixture with the toasted hazelnuts, ginger and apple juice.
Place small portions with a spoon on baking sheets lined with parchment paper. The distance should be at least 5 cm, because the cookies run apart during baking. 5.
Bake in the heated oven for 8 to 10 minutes until medium brown.
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