WWW.FREI-STYLE.COMCrispy cookies with nuts and ginger #swissxmasbaking18
Ingredients
- 50 g 1/4 cup powdered sugar
- Aquafaba of 1 Glass chickpeas or white beans
- 120 gr 3/4 cup raw cane sugar
- Juice of 1/2 orange
- 1 tsp ginger powder
- 2 tsp gingerbread spice
- 1 tsp baking powder
- 250 gr 2 cups spelt flour
- 150 gr 1 ¼ cup nuts (almonds, hazelnuts or both)
Instructions
- 1.Preheat the oven to 160°C (320°F) and put a baking paper inside a loaf pan
- 2.Put the aquafaba in a bowl or food processor and whip until creamy
- 3.Slowly stir in powdered sugar, sugar and orange juice
- 4.Mix flour, baking powder and all spices and add them to the whipped mass along with the nuts (it’s ok if the mass collapses a little)
- 5.Put it into the loaf pan and bake for 50-60 minutes
- 6.Let it cool off and wrap it into a damp towel over night
- 7.Preheat the oven to 200°C (392°F) the next day
- 8.Cut the „cake“ into thin slices (approx. 0.2“) by using either a sharp knife or a bread slicer, place them on a baking paper and bake them again for 7-8 minutes (keep an eye on them, they should only turn golden, not brown)
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.