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.
Ingredients
Print Recipe
Pin Recipe