Magical Christmas desserts: Gingerbread and coffee cantuccini

These classic Italian cantuccini, refined with coffee and gingerbread spice, not only bring a delicious explosion of flavour, but also a wonderful aroma to your kitchen. The wintery scent of gingerbread and the aromatic coffee flavour make these biscuits a real highlight of the Christmas season!

350 g flour 

1 tsp baking powder 

1 pinch of salt 

1.5 tsp gingerbread spice 

125 g sugar 

50 g soft butter 

1 vanilla pod 

1 strong espresso 

Optional: nuts

Firstly, mix the flour, sugar, baking powder, salt and gingerbread spice in a bowl. Then add the butter, espresso, vanilla pod pulp and nuts to taste and knead into a dough. Then place the dough in cling film in the fridge for half an hour. Then shape into two rolls on a floured surface and bake in a preheated oven at 180° for approx. 20 minutes. Remove from the oven and cut into pieces about one centimetre wide, taking care not to burn them. Put the tray back in the oven and finish baking the biscuits for about 10 minutes. 

Once cool, enjoy with a cup of coffee or hot chocolate!