Christmas cantuccini

For 75 pieces
  • 250 g flour
  • 175 g Sugar
  • 2 TL Gingerbread Spice
  • 1 TL Baking powder
  • 1 Pinch Salt
  • 1 packet vanillin sugar
  • 25 g soft butter
  • 2 Eggs (Size M)
  • 100 g dried cranberries
  • 60 g Pistachio kernels
  • baking paper
75 minutes
very easy
1.
Mix the flour, sugar, spice, baking powder, salt and vanilla sugar in a bowl. Add the butter in pieces and eggs. First work with the dough hook of the hand mixer, then with your hands into a smooth dough. Knead in the cranberries and pistachios. Quarter the dough, shape each piece into an approx. 15 cm long roll
2.
Place the rolls on a baking sheet lined with baking paper, keeping a distance. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 15 minutes. Let cool down
3.
Cut the rolls diagonally into thin slices. Place the cut surface on 3 baking sheets lined with baking paper. Roast them in the oven one after the other at the same temperature for 8-10 minutes until golden brown. Let cool down
4.
Waiting time approx. 1 hour
1 piece approx:
  • 30 kcal
  • 120 kJ
  • 1 g protein
  • 1 g fat
  • 6 g carbohydrates

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