Nut – Ginger – Cantuccini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour
- 250 g suar, brown
- 2 teaspoons ginger, ground
- 1 pinch (s) salt
- 1 teaspoon Baking powder
- 3 tablespoon water, cold
- 3 egg (s) (size L)
- 100 g butter or mararine
- 200 g nuts (pecans)
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Mix the flour, sugar, ginger, salt and baking powder together well, sift if necessary. Add 3 tablespoons of cold water and knead together with the eggs and butter to form a smooth dough.
- Halve the pecans lengthways and mix into the batter. Shape the dough into rolls with a diameter of approx. 2-3 cm. Place on a greased baking sheet and bake in a preheated oven at 150-175 degrees for about 30 minutes.
- Take the rolls out of the oven, let them cool for approx. 10 minutes and very carefully cut into 1 cm slices. Spread the slices back on the tray and bake for another 15 minutes at 175-200 degrees.
- After baking, remove the cantuccini from the tray and let cool down well.
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