Gingerbread & chocolate cantucci

desserts Italian cuisine Christmas
Total: 1 hr 1 min. | Active: 25 min.
vegetarian, lactose-free

What would the festive season be without gingerbread? This variation of cantucci makes a wonderful alternative to the traditional biscuits. Refined with a blend of Christmas spices and coated in dark chocolate, they will make the perfect addition to your biscuit tin during the holidays.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 20 pieces

Dough
100 g almonds
150 g white flour
50 g ground almonds
80 g coarse cane sugar
2 tsp gingerbread spice
1 tsp cinnamon
½ tsp sodium bicarbonate
1 pinch salt
2  fresh eggs
Chocolate coating
180 g dark chocolate, finely chopped

How it's done

Dough

In a bowl, mix the almonds with all the other ingredients up to and including the salt. Add the eggs, mix until you have a smooth, even dough. Shape the dough into a roll approx. 30 cm long, press down gently until the dough is approx. 8 cm wide. Transfer the dough to a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool for approx. 10 mins.

To cut

Cut the dough into slices approx. 1.5 cm wide, place flat on a baking tray lined with baking paper.

To bake

Bake for approx. 8 mins., turn the cantucci, bake for a further 8 mins. Remove from the oven, leave the cantucci to cool on a rack.

Chocolate coating

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, transfer to a small bowl. Dip the cantucci halfway into the chocolate, allow the excess to drip off, place on a baking tray lined with baking paper, leave to dry.

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