Name: Cantuccini with Nuts and Ginger
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 30 Servings
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

Description

Cantuccini with nuts and ginger are a Christmas cookie recipe for the Thermomix® with flour, brown sugar, ginger, eggs and nuts. The preparation takes a total of 85 minutes, of which 30 minutes are active working time, and yields about 30 servings. These vegetarian cantuccini are ideal as finger food, dessert or with coffee in the winter time. The recipe is perfect for anyone who loves homemade cookies with a Christmas touch.

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

Put 500 g flour Type 1600, 250 g brown sugar, 2 tsp ground ginger, 1 pinch iodized salt and 1 tsp baking powder in 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 in the wrapper and knead for 2 min/kneading stage to a smooth dough.

120

Prepare and knead in nuts

Thermomix® Setting

30 sec/Linkslauf Speed 2 Reverse

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

Let cool

Remove the cantuccini from the baking sheet and let cool completely.

Finished cooking? Great! 🎉

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About this recipe

Cantuccini, these crunchy almond or nut cookies, originated in Tuscany, more precisely in Prato. Traditionally, they are baked with almonds and baked twice, which gives them their characteristic hardness and long shelf life. I still remember my first encounter with cantuccini in a small café in Florence. Together with a strong espresso, they were the perfect companion for an afternoon of sightseeing. This version with nuts and ginger is my personal interpretation of the classic, which provides a warm and spicy note, especially during the Christmas season. The secret of good cantuccini lies in the quality of the ingredients. The flour Type 1600 provides a rustic texture and a strong taste that harmonizes well with the brown sugar. Brown sugar brings a light caramel note and moisture to the dough. The ground ginger is the heart of this recipe and gives the cookies a pleasant spiciness and warmth. A pinch of iodized salt enhances the flavors, while the baking powder provides a slight loosening. The eggs bind the ingredients and provide the necessary stability. Margarine, in pieces, makes the dough smoother. The pecans or walnuts, roughly chopped, bring a crunchy bite and a nutty taste. When preparing in the Thermomix®, it is important to mix the dry ingredients well before adding the wet ingredients. Kneading in the Thermomix® works best on the kneading stage so as not to overwork the dough. The nuts should only be kneaded in briefly so that they are not crushed too much. Make sure not to let the dough cool for too long after the first baking, otherwise it will become too hard to cut well. The second baking is crucial for the typical hardness of the cantuccini. For a vegetarian version, the margarine can be replaced with butter. A vegan version is a little more difficult, but there are vegan margarine alternatives and egg substitutes that can be used. Experiment with other spices such as cinnamon, cardamom or anise to give the cantuccini an individual touch. Dried cranberries or candied ginger are also a delicious addition. Cantuccini are the perfect accompaniment to coffee, tea or a glass of Vin Santo. They can also be served as a dessert with a scoop of vanilla ice cream or a chocolate mousse. Stored in an airtight container, the cantuccini will keep for several weeks. They can also be prepared well in advance: The dough can be stored in the refrigerator and baked the next day. The baked and sliced cantuccini can also be frozen and baked as needed.