Almond & Ginger Cantuccini Biscuits
- Prep in 20 minutes
- Cook in 50 minutes
Biscotti are great but there is an element that you take your dental life in your hands when you dive into one. Cantuccini on the other hand are a more tender teatime treat, similar in concept but softer in result.
They happen to be a firm favourite of mine & this double almond & quadruple ginger version is the perfect nod to the festive season if you happen to be looking for fabulous edible gifts!
Key Facts
- Makes 20
- Gluten Free
- Simply Delicious
- Great Edible Gift!
Ingredients
4 cups ground almonds
2 eggs
1/2 cup coconut oil, butter or ghee, melted & left to cool.
1/2 cup gingerbread syrup
1 teaspoon bicarbonate of soda
2 teaspoons almond extract
1 teaspoon each ground ginger & cinnamon
3/4 cup whole almonds, roughly chopped
70g chocolate, chopped into chunks
1/2 cup chopped stem ginger
Preparation
- 01
Preheat your oven to 170C, line a flat tray with parchment or a silicone mat.
- 02
Add all dry ingredients except the chocolate to a large mixing bowl, whisk together.
- 03
In a smaller bowl, beat the eggs & mix in the other wet ingredients.
- 04
Add to the dry ingredients & mix well until a sticky dough forms, then fold through the chocolate chunks.
- 05
Form the dough into two long flat logs, approximately 3/4 inch thick on your tray. Bake for 20 minutes until golden.
- 06
Remove from the oven & allow to cool.
- 07
Slice each log into 1 inch thick strips on a slight diagonal & lay flat on their sides back on the baking sheet.
- 08
Turn the oven down to 150C & cook for 15 minutes, check, flip & cook for a final 10-15 minutes.
- 09
Cool completely on a wire rack, store in an airtight container for a week or freeze for 3 months.
