Gingerbread Cantuccini

Cut apricots into 1/2 cm cubes. Mix flour, baking powder, sugar, gingerbread spice, vanilla pulp and salt in a bowl. Add butter and eggs and quickly knead with a hand mixer until smooth. Add apricots and hazelnuts and knead well. Form the dough into a ball, wrap in plastic wrap and chill for 45 minutes. Divide the dough into four pieces and form each into a 25 cm long roll. Place the dough rolls on a baking tray lined with baking paper (5 – 6 cm apart) and pre-bake in a preheated oven at 190 °C for approx. 18 – 20 minutes. Allow to cool for 5 minutes and cut off approx. 1 1/2 cm thick pieces diagonally with a serrated knife. Place the cookies with one cut surface once again on the baking sheet and bake at 180 °C for 12 – 15 minutes until golden brown. Allow to cool.

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