Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. After baking, remove the cantuccini from the tray and let cool down well.