Recipes | Seasonal

Gingerbread Cantuccini

The delicacy of Cantuccini combined with the festive flavor of gingerbread. Super easy and a delicious addition to a hot chocolate on a cold winter night.

approx. 20 minutes
30 – 60 minutes
Raising time
30 – 50 minutes

Ingredients and preparation

Ingredients for the dough (approximately 30 pieces):
315 g Küchenmeister wheat flour type 405 125 g Frießinger brown cane sugar
115 g soft butter
110 g sugar
1 1/2 tbsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
2 eggs
3 tbsp molasses or honey
2 tsp baking powder

Preheat the oven to 175°C (fan-assisted).

Preparation: In a bowl, combine butter, sugar, and spices and mix well. Gradually stir in the eggs. Add molasses or honey and mix until well combined. Mix flour and baking powder, then fold into the mixture.

Divide the dough into 2 equal parts and shape them into round loaves using floured hands. Place them side by side on a baking sheet lined with parchment paper.

Bake the 2 loaves in the preheated oven for about 22-25 minutes. Remove from the oven and let cool for at least 30 minutes. Reduce the oven temperature to 175°C (fan-assisted 150°C). It's best to cut the loaves into approximately 1.5 cm thick slices using a serrated knife.

Spread the biscotti (also known as Cantuccini) on two baking sheets. Bake them one after the other for about 20-25 minutes each, until they turn golden brown. Remove from the oven and let cool thoroughly before serving.

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