Christmas Cantuccini

Name: Christmas Cantuccini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 75
Ingredients: 250 g Flour; 175 g Sugar; 2 TEASPOONS Gingerbread spice; 1 TEASPOON Baking Powder; 1 pinch Salt; 1 package Vanillin sugar; 25 g soft butter; 2 Eggs (size M); 100 g dried cranberries; 60 g Pistachio kernels; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 75

250 g Flour
175 g Sugar
2 TEASPOONS Gingerbread spice
1 TEASPOON Baking Powder
1 pinch Salt
1 package Vanillin sugar
25 g soft butter
2 Eggs (size M)
100 g dried cranberries
60 g Pistachio kernels
baking paper

Directions

1
Mix flour, sugar, spices, baking powder, salt and vanillin sugar in a bowl. Add butter in pieces and eggs. Mix first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Knead in the cranberries and pistachios. Quarter the dough, form each piece into a roll of about 15 cm
2
Place the rolls on a baking tray lined with baking paper, keeping a distance between them. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Let them cool down
3
Cut the rolls diagonally into thin slices. Place the cut surface on 3 baking trays lined with baking paper. Roast the baking trays one after the other in the oven at the same temperature for 8-10 minutes until golden brown. Allow to cool down
4
Waiting time approx. 1 hour