Ginger Cantuccini

Pour the flour onto the surface and make a dent in it. Spread the baking powder evenly over the edge of the flour. Sugar. Vanilla sugar, 1 pinch of salt, butter and eggs into the flour cavity form. Add the ginger and pine nuts and knead all ingredients together to form a smooth dough. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.

Divide the dough into 4 pieces. Form a 30 cm roll from each piece of dough on the lightly floured surface, chill the rolls for another 20 min. Cover a baking tray with parchment paper. Place the rolls 8 cm apart on the baking sheet. Pre-bake in the heated oven on the 2nd rack from the bottom at 200 degrees for 15 minutes (gas 3, convection oven not recommended). Cool the sticks on the baking tray. Cut each stick trapezoidally, starting with a diagonal cut, into 18 pieces.

Spread the cantuccini loosely evenly on a baking sheet and bake for another 8- 10 min. Cool cantuccini completely and keep between layers of parchment paper in a tin. They will keep for 2-3 weeks.

Note Ilka: Excellent!

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