155g flour (brown rice flour works particularly well, and is gluten free. Spelt flour is good too)
100 g ground almonds
2 heaped tsp ground ginger
200g butter, chilled or even frozen, cut in pieces
200g vanilla sugar (or ordinary sugar with vanilla essence added)
200g naked ginger, roughly chopped - glace is good too.
1 egg, beaten – reserving one teaspoon for a glaze.
½ cup (approx.) blanched almonds