Gingerbread cantuccini with cranberries

Name: Gingerbread cantuccini with cranberries
Cook time: 1 h
Total time: 1 h
Yield: 75
Ingredients: 250 g Flour; 1 coated Tsp Baking Powder; 175 g Sugar; 1 package Vanilla sugar; 2 TEASPOONS Gingerbread spice; 7-10 Tbsp Salt; 25 g soft butter; 2 Eggs (Gr. M); 100 g dried cranberries; 60 g Pistachios; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 75

250 g Flour
1 coated Tsp Baking Powder
175 g Sugar
1 package Vanilla sugar
2 TEASPOONS Gingerbread spice
7-10 Tbsp Salt
25 g soft butter
2 Eggs (Gr. M)
100 g dried cranberries
60 g Pistachios
baking paper

Directions

1
Mix flour, baking powder, sugar, vanilla sugar, gingerbread spice and 1 pinch of salt in a bowl. Add butter in pieces and eggs. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.
2
Knead cranberries and pistachios. Cover the dough and chill for about 30 minutes.
3
Line a baking tray with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Quarter the dough and form each into a roll (approx. 3 cm Ø). Place on the baking tray with a little space between them.
4
Bake in a hot oven for about 15 minutes. Let it cool down.
5
Line two baking trays with baking paper. Cut rolls diagonally into 3-4 mm thin slices. Spread the slices flat on the trays. Bake one after the other at the same temperature for 8-10 minutes until golden brown.
6
Take out and pull off the sheet together with the paper. Let it cool down.