Recipe
(adapted from Betty Bossi Magazin 10/11)
3 eggs
250g brown sugar
2 pinches of salt
1 tablespoon of gingerbread spice mixture (got mine from Migros)
350g flour
1/4 teaspoon baking powder
150g hazelnuts (lightly roasted, cooled)
100g unsalted, peeled pistachios (since I spontaneously decided to make these cookies and had no pistachios at home, I used cashews, I guess you can use all sorts of nuts)
Preheat the oven to 200°C. Beat eggs, sugar, salt and gingerbread spice with the electric hand mixer for about 3 minutes. Mix flour and baking powder and add to the mixture. Add the nuts and knead until you got a moist and firm dough. Form two half-round loafs out of the dough which are about 2.5cm thick. Put them onto a baking tray lined with parchment paper. Bake for about 20 minutes. Take them out of the oven and let cool slightly. Turn the heat of the oven to 150°C. Then, cut the loafs lengthwise into about 3mm thick slices and put onto the tray again. Put the tray back into the oven for about 20 minutes. Let the cantucci cool on a rack.
These cookies should keep, if stored in an airtight container, for about a month.
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