Gingerbread Cantuccini
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| 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 scraped out pulp
- 1 pinch (s) salt
- 25 g butter, soft
- 2 egg (s)
- 150 g hazelnuts, whole
Print Recipe
Pin Recipe Instructions
- Cut the apricots into ½ cm small cubes.
- Sift the flour and baking powder, mix with the sugar, gingerbread spice, vanilla pulp and a pinch of salt in a bowl. Add the butter and eggs and quickly knead into a smooth dough using the dough hook of the hand mixer. Do not knead for too long, otherwise the dough will be too soft. Add the apricots and hazelnuts and knead well, preferably with your hands.
- Then shape into a ball and put in a cling film to cool for 45 minutes.
- Divide the dough into 4 pieces, form a 25 cm long roll from each of the dough pieces.
- Cover a baking sheet with parchment paper and place the rolling pin on it at a distance of approx. 5-6 cm.
- Pre-bake in the preheated oven, second rack from the bottom, at 190 ° (gas 2-3) (convection 180 °) for 18-20 minutes.
- Let cool for 5 minutes and cut diagonally into about 1.5 cm pieces with a saw knife
- Place the biscuits with a cut on the tray and bake again at 180 ° (gas 2-3) (convection 160 °) for 12-15 minutes until golden brown.
- Let the biscuits cool down and store them between layers of baking paper in a biscuit tin in a cool, dry place. Best before 6-8 weeks.
- I know it with apricots, if someone else likes fruit, try it and please tell me.
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