Cantuccini with Nuts and Ginger

Name: Cantuccini with Nuts and Ginger
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 30 Portionen
Ingredients: 500 g Flour Type 1600; 250 g brown sugar; 2 tsp ground ginger; 1 pinch Iodized salt; 1 tsp Baking powder; 3 piece Eggs; 100 g Margarine; 200 g Pecans or Walnuts

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Cook Time

1 h 25 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Cantuccini with Nuts and Ginger is ready in 1 h 25 min and yields 30 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Cantuccini with nuts and ginger are a Christmas cookie recipe for the Thermomix® with flour type 1600, brown sugar, ginger, eggs and nuts. The preparation of the vegetarian finger food or dessert takes a total of 85 minutes, the active working time is about 30 minutes. The recipe yields approximately 30 servings. Ideal for the winter coffee table or as a homemade gift.

Ingredients (8 ingredients)

500 g Flour Type 1600
250 g brown sugar
2 tsp ground ginger
1 pinch Iodized salt
1 tsp Baking powder
3 piece Eggs
100 g Margarine
200 g Pecans or Walnuts

Preparation (6 steps)

Mix dry ingredients

Thermomix® Setting

20 sec/Speed 4

Add 500 g flour type 1600, 250 g brown sugar, 2 tsp ground ginger, 1 pinch of iodized salt and 1 tsp baking powder to the mixing bowl and mix for 20 sec./speed 4.

Add liquid ingredients and knead

Thermomix® Setting

2 min/Kneading speed

Add 3 eggs and 100 g margarine in pieces through the lid opening and knead for 2 min./kneading stage to form a smooth dough.

120

Prepare and knead in the nuts

Thermomix® Setting

30 sec/Linkslauf Speed 2 Reverse

Cut 200 g pecans or walnuts lengthwise once, add to the dough in the mixing bowl and knead for 30 sec./reverse rotation speed 2. Push down with the spatula and, if necessary, knead for another 10 sec./reverse rotation speed 2.

Shape and bake the dough

Remove the dough from the mixing bowl and form into rolls with a diameter of 2-3 cm on a lightly floured work surface. Preheat the oven to 175 °C (convection: 155 °C). Place the dough rolls on a baking sheet lined with baking paper and bake in the preheated oven for approx. 30 minutes.

Cut cantuccini and bake again

Remove the dough rolls from the oven, let cool for about 10 minutes and carefully cut into 1 cm thick slices. Spread the slices on the baking sheet and bake for another approx. 15 minutes at 200 °C (convection: 180 °C).