Ginger Cantucci Recipe
Put on your best apron and warm your hearts with our Joyful Sweets: easy-to-bake holiday recipes to satisfy your cravings all year round, created by our beloved chefs and artisans.
"Cantucci remind me of the end of dinners, dipping the biscuits in digestifs, and for Charlotte, the kitschy and beloved Christmas table, where her grandmother invariably placed homemade brittle and a slice of pineapple. We chose to revisit them this year for the holidays, with ginger, which gives them a real winter taste."
Instructions: Mix the ginger with the honey and let it infuse for a minimum of 30 minutes.
Work the butter with a spatula in a bowl to obtain a soft texture.
Mix the flour with the baking powder, sugar, infused honey, softened butter and eggs in a mixer for 5 minutes.
When the dough becomes homogeneous, add the roughly chopped almonds and mix for one minute.
Form two rolls with the resulting dough and let them rest in the refrigerator for at least 2 hours.
Bake at 180°C for 30 minutes in a fan oven.
The sausages will expand and open up during cooking. Check that they are cooked through in the center with the tip of a knife.
Remove from the oven and let cool completely.
Cut into slices about 2 centimeters thick. Bake them at 110°C for about 15 minutes until the biscuits are dry and crumbly, ready to be dipped in Vin Santo, Chartreuse or herbal tea.
