Nut and cranberry cantuccini

Ingredients for 1 servings:

• 150 g mixed nuts
• 100 g cranberries, dried
• 250 g flour
• 1 tsp cream of tartar baking powder
• 200 g sugar
• 1 pinch of salt
• 30 g butter, soft
• 2 eggs
• 1 tsp gingerbread spice, optional during the Christmas season

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

for two baking trays, makes about 80 cookies

Preheat the oven to 190°C (top/bottom heat). Line two baking sheets with baking paper. Chop the nuts not too finely in a food processor or similar device and place them in a mixing bowl. Chop the cranberries, about 10 seconds on full power, and add them to the mixing bowl. Add the remaining ingredients to the bowl and knead with the dough hook of the hand mixer until you have large crumbs. There should be no dry ingredients visible. Continue kneading with your hands until you can form a ball. Divide the dough into 4 equal pieces and shape each piece into a log about 20 cm long on a lightly floured surface. Place all 4 logs, leaving space between them, on one of the baking sheets. Bake on the middle rack of the oven for about 20 minutes. After baking, let the logs cool on the baking sheet. Reduce the oven temperature to 160°C (320°F). While the rolls are still warm, carefully cut them diagonally into approximately 1 cm thick slices using a sharp bread knife and arrange them evenly on both baking sheets. This yields approximately 80 biscuits. Place the biscuits on the trays, one after the other, on the middle rack of the oven to dry for approximately 13-15 minutes. Allow to cool on the trays. Be sure to store the biscuits in tins, otherwise they will become tough.