Gingerbread – Cantuccini

Ingredients for 1 servings:

• 50 g apricot(s), dried
• 250 g flour
• 1 tsp baking powder
• 200 g sugar
• 3 tsp gingerbread spice
• 1 vanilla pod(s), the pulp
• 25 g butter, soft
• 2 eggs
• 150 g hazelnuts
• Salt

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 21 hours; Total time approx. 1 day 22 hours

makes about 70 pieces

Cut the apricots into 1/2 cm cubes. Mix the flour, baking powder, sugar, gingerbread spice, vanilla seeds, 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 a hand mixer. Do not overknead, as this will make the dough too soft. Add the apricots and hazelnuts and knead well. Form the dough into a ball, wrap in cling film, and chill for 45 minutes. Divide the dough into four pieces. Form each piece into a 25 cm long roll. Line a baking sheet with baking paper. Place the rolls on the sheet, spaced 5-6 cm apart. Bake in the preheated oven on the second rack from the bottom at 190 degrees Celsius for 18-20 minutes. Let cool for 5 minutes, then cut diagonally into approximately 1 1/2 cm thick slices using a serrated knife. Place the cookies cut-side down on the baking paper and bake again at 180 degrees Celsius for 12-15 minutes until golden brown. Let the cookies cool and store between layers of baking paper in a cookie tin in a cool, dry place. They will keep for about 6-8 weeks.