Why are the crispy cookies baked twice?

That's the classic cantuccini method: first you bake the batter as a loaf in a pan, rest it overnight and cut it into thin slices. The second, short bake dries the slices out and makes them properly crunchy. This second round is exactly what gives the cookies their crisp bite and long shelf life, so don't skip it.

How long do the crispy cookies keep?

Stored airtight in a tin, the cookies keep for several weeks, often up to a month. The key is that they are fully dried out during the second bake and completely cooled before you pack them away. Kept dry like this they stay crunchy for a long time – ideal if you want to bake ahead before Christmas.

Can I replace the aquafaba with something else?

Aquafaba is the vegan alternative to the egg in my mum's original recipe – it whips up creamy and binds the batter beautifully. Simply use the drained liquid from a jar of chickpeas or white beans. If you don't bake vegan, you can use 1 to 2 eggs in the classic way instead.

Which nuts and spices work well in the cookies?

Almonds, hazelnuts or a mix of both work really well. Instead of gingerbread spice you can also use just cinnamon or a little vanilla. And if you like, stir in dried cranberries or pistachios – that way every batch tastes a little different.

Do the crispy cookies make a good gift?

Yes, wonderfully so. Because they keep for a long time and are nicely sturdy, you can fill them into little bags or tins, tie a ribbon around them – and you have a lovely present. If you like, decorate them with a little melted chocolate.

17 DECEMBER 2018

Crispy cookies with nuts and ginger

By Verena Frei

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This post is also available in: deutsch

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Last updated 5 August 2026

Prep: 20 min
Cook: 60 min
Total: 80 min

Hello lovelies,

I finally have a cookie recipe for you: Crispy cookies with nuts and ginger. Have you baked all your Christmas cookies yet? Around here a lot of them are done early and most of them are eaten just as quickly :-). These ones keep especially well because they are baked twice. That is exactly why they are my favorite when I want to give something away at Christmas. If you like your cookies soft and chocolatey instead, my cookies with dates are just the thing.

Crispy cookies with nuts and ginger

There are quite a few classical cookie recipes available in a vegan version by now. And as you may know me by now, I wanted to create something a little different. I like crispy cookies à la Cantuccini very much and so these crispy cookies with nuts and ginger go into that direction. They are baked like a loaf of bread, then cut into thin slices and shortly baked again. This is how they turn out so super crispy and delicate in flavor by adding ginger powder and gingerbread spice.

Many nutty biscotti slices on baking paper and a cooling rack from above

Hazelnut biscotti beside a jar of chocolate spread on a cooling rack

Due to the double baking, the cookies will turn out very crispy, the second baking round is worth the work. Just make sure you definitely keep an eye on them, because depending on their thickness they can turn too dark very quickly and that would be quite a shame. By the way, I veganized a recipe here that my mother once gave me. It usually comes with eggs that can easily be replaced with aquafaba. You can vary with the spices and nuts and instead of gingerbread spice use cinnamon or vanilla. Other nuts or pistachios also work well.

Hand holding an almond biscotti slice above chocolate-drizzled pieces

Nutty biscotti slices on a rack with a berry sprig and a spread jar

These crispy cookies with nuts and ginger are very suitable as a present. So, don’t they look cute wrapped with a ribbon on it, looking light little packages? If you’re still looking for a small present for Christmas, then you have to try this recipe. It doesn’t require many ingredients and is very easy to make, and for the lunchbox I bake my soft maca peanut cookies with teff flour alongside, because those are meant to stay soft rather than turn hard. Just don’t skip the second baking round.

Tied biscotti slices in a gift box with holly and red berries

Tied biscotti bundle on a rack beside chocolate-drizzled slices

Also, If you want you can decorate them with some melted chocolate. You don’t have to, they taste delicious without chocolate (but a little chocolate never hurts)!

Chocolate-drizzled and plain nut biscotti spread on baking paper

If you love these crispy cookies with nuts and ginger, my Christmas baking corner has more vegan ideas waiting for you. For a whole colorful plate try my vegan cookies from 1 dough in 3 kinds. For something festively spiced there's my vegan gingerbread mousse with cherries. I'd be so happy if you bake these crispy cookies.

Have a beautiful advent season and lots of fun baking!

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: really do plan in the overnight rest – the next day the loaf slices much more cleanly into thin pieces (about 0.5 cm / 0.2"), best with a sharp knife or a bread slicer. During the second bake keep a close eye on the cookies, they should only turn golden, not brown. Fully cooled and stored airtight they keep for several weeks – perfect for baking ahead before Christmas. Instead of gingerbread spice you can use just cinnamon or vanilla, and cranberries or pistachios are lovely stirred into the batter.

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