Christmas Cantucci

Ingredients

• 40 g candied ginger
• 0.5 Vanilla bean
• 250 g Spelt flour Type 630
• 150 g brown sugar
• 2 tsp Cinnamon
• 1 tsp Baking powder
• 2 Eggs
• 25 g margarine
• 1 pinch salt
• 150 g unpeeled almond kernels

Instructions

1. 1.

   Finely chop the ginger. Split the vanilla bean lengthwise and scrape out the seeds.

2. 2.

   Add vanilla seeds, flour, sugar, cinnamon, baking powder, eggs, margarine, and a pinch of salt to a mixing bowl. Knead with hand mixer attachments until crumbly.

3. 3.

   Dust a work surface with flour, place the crumble dough on it, and quickly roll into shortcrust dough with cool hands. Fold in ginger pieces and whole almonds.

4. 4.

   Divide dough into five portions, shape each into rolls about 20 cm long and 2–3 cm thick. Wrap individually in plastic wrap and refrigerate for at least three hours, preferably overnight.

5. 5.

   Line a baking sheet with parchment paper, unwrap the dough rolls, and place them on the sheet. Bake in a preheated oven at 200 °C (175 °C fan‑forced) on the middle rack for 10–15 minutes.

6. 6.

   Remove, let cool slightly, then slice diagonally with a serrated knife. Return slices to the tray and bake again at the same temperature for 8–10 minutes until crisp.