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🍽️ Christmas Cantuccini

32 kcal · 30 min · 4 servings

Ingredients

• 40 g candied ginger
• 0.5 vanilla pod
• 250 g spelt flour Type 630
• 150 g brown sugar
• 2 tsp cinnamon
• 1 tsp baking powder
• 2 eggs
• 25 g margarine
• 1 pinch salt
• 150 g peeled almond kernels

Instructions

1. 1. Finely chop the ginger.
2. 2. Slice the vanilla pod in half lengthwise.
3. 3. Scrape out the vanilla seeds.
4. 4. Place the vanilla seeds in a mixing bowl.
5. 5. Add flour, sugar, cinnamon, and baking powder.
6. 6. Add the eggs and the margarine.
7. 7. Add a pinch of salt.
8. 8. Mix the ingredients with the dough hooks of a hand mixer until crumbly.
9. 9. Lightly dust the work surface with flour.
10. 10. Place the crumbs on the work surface.
11. 11. Quickly work the crumbs into a shortcrust dough.
12. 12. Use cool hands for this process.
13. 13. Knead the ginger pieces into the dough.
14. 14. Knead the whole almonds into the dough.
15. 15. Divide the dough into 5 portions.
16. 16. Shape each portion into a roll.
17. 17. The rolls should be about 20 cm long.
18. 18. The rolls should be 2 to 3 cm thick.
19. 19. Wrap each roll individually in cling film.
20. 20. Place the rolls in the refrigerator for at least 3 hours.
21. 21. Ideally, leave them overnight.
22. 22. Line a baking tray with baking paper.
23. 23. Unwrap the dough rolls from the foil.
24. 24. Place the rolls on the baking tray.
25. 25. Preheat the oven to 200 °C.
26. 26. Use fan-assisted heat at 175 °C or Gas Mark 3.
27. 27. Bake the rolls on the middle rack.
28. 28. Bake them for 10 to 15 minutes.
29. 29. Remove the rolls from the oven.
30. 30. Let them cool down slightly.
31. 31. Slice the rolls diagonally.
32. 32. Use a bread knife for this.
33. 33. Place the slices back on the tray.
34. 34. Finish baking them at the same temperature.
35. 35. This takes 8 to 10 minutes.

Nutrition per serving

• kcal: 32
• Protein: 1 g · Fett/Fat: 1 g · Carbs: 4 g