Gingerbread cantuccini

Ingredients for 1 servings:

• 250 g wheat flour
• 1 tsp, leveled baking powder
• 2 tsp, leveled gingerbread spice
• 175 g sugar
• 1 bag of vanilla sugar
• 1 pinch of salt
• 2 eggs, size M
• 25 g butter, soft
• 35 g pistachio kernels, whole
• 35 g pistachios, chopped
• 90 g cranberries, dried
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 33 minutes; Total time approx. 1 hour 33 minutes

with pistachios and cranberries, thinly sliced, for approx. 80 pieces

Mix the flour, baking powder, sugar, vanilla sugar, salt, and gingerbread spice in a bowl. Whisk the eggs and add them to the flour mixture along with the butter. Knead into a smooth dough and finally stir in the pistachios and cranberries. First, knead the dough with an electric whisk, then shape it by hand; this will take a while. Wrap the dough in foil and refrigerate for 30 minutes. Preheat the oven to 175°C (top/bottom heat). Divide the dough into quarters and, on a floured surface, shape each piece into a 4cm diameter roll. Place the 4 rolls, leaving space between them, on a baking sheet lined with baking paper and flatten slightly with your hand. Bake the dough rolls for 15 minutes. Then let them cool. Cut each roll diagonally into 0.5cm thin slices. Place these slices, cut side down, on two baking sheets lined with baking paper and bake one after the other in the oven at 175°C (top/bottom heat) for another 9 minutes. Let the cantuccini cool and store in an airtight container. Notes: The unsalted pistachios are available in small bags in the baked goods section of your supermarket. It’s a good idea to stock up for the Christmas season. The whole kernels will be more visible when sliced, while the chopped ones will be less so. You can vary the thickness. I prefer to cut the slices thinner, as they can be enjoyed without dipping or soaking for a long time.