Gingerbread – Cantuccini
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 d 22 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g apricot (s), dried
- 250 g flour
- 1 teaspoon Baking powder
- 200 g suar
- 3 teaspoons gingerbread spice
- 1 vanilla pod (s), the pulp
- 25 g butter, soft
- 2 egg (s)
- 150 g hazelnuts
- salt
Print Recipe
Pin Recipe Instructions
- Cut the apricots into 1/2 cm cubes. Mix the flour, baking powder, sugar, gingerbread spice, vanilla pulp and a pinch of salt in a bowl. Add the butter and eggs and knead quickly using the dough hook of the hand mixer to form a smooth dough. Do not knead for too long, otherwise the dough will be too soft.
- Add the apricots and hazelnuts and knead well. Shape the dough into a ball, wrap in cling film and refrigerate for 45 minutes.
- Divide the dough into four pieces. Shape each piece of dough into a 25 cm long roll. Line a baking sheet with parchment paper. Place the dough rolls on top at a distance of 5-6 cm. Pre-bake in the preheated oven on the 2nd rack from the bottom at 190 degrees for 18-20 minutes. Allow to cool for 5 minutes and cut diagonally into slices about 1 1/2 cm thick with a saw knife. Place the biscuits with one cut surface on the baking paper and bake again at 180 degrees for 12-15 minutes until they are golden brown.
- Let the biscuits cool down and keep them dry and cool between layers of baking paper in a biscuit tin, they will keep for about 6-8 weeks.
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