Gingerbread Cantucci

Total time: 1hr 10m
Preparation Time: 25m

For 30 pieces

Nutritional Information

Contains 128 Kcal, 4g Protein, 18g Carbohydrates, 5g Fat


  • 3 eggs
  • 2 pinches salt
  • 250 g sugar
  • 1.5 tbsp. Lebkuchen spice
  • 350 g white flour
  • 0.25 tsp. baking powder
  • 150 g hazelnuts, roasted, left to cool a little
  • 100 g unsalted, shelled pistachios


  • Beat the eggs, sugar, salt and Lebkuchen spice for approx. 5 mins. using the whisk on a hand mixer. Mix the flour and baking powder and stir in. Add the hazelnuts and pistachios and combine to form a damp, firm dough.
  • Divide the dough into 2 portions, on plenty of flour shape into squares each approx. 2 1/2 cm thick and transfer to an oven tray lined with baking paper.
  • Approx. 20 mins. in the centre of an oven preheated to 200°C (convection). Turn oven down to 150°C. Remove, leave to cool a little, cut lengthways into approx. 1 cm thick slices, divide onto two oven trays lined with baking paper. Allow the Cantucci to dry for approx. 25 mins (convection). Remove from the oven, cool on a cooling rack.

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