Hello lovelies, I finally have a cookie recipe for you: Crispy cookies with nuts and ginger. Have you baked all your Christmas cookies yet? I have baked quite a few and we have already eaten most of them :-). This year’s baking motto is a special one, as my lovely blogger colleague Fanny from FannytheFoodie had the great idea to come together for a joint Christmas baking project.
We (Fanny from FannytheFoodie, Lara from Vanillacrunnch, Heike from Tastyasheck and I) have come together to share some delicious recipes with you. We also invited the community on Instagram to share their creations with the hashtag #swissxmasbaking18. I definitely recommend you to have a look, there are so many great recipes and pictures already. We have not only come together online but also met offline and baked together at my house, which was a very lovely and fun day.
Crispy cookies with nuts and ginger
Now back to my recipe that I want to share with you. 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.
Here is the recipe for crispy cookies with nuts and ginger:
Crispy cookies with nuts and ginger #swissxmasbaking18
- 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)
- Preheat the oven to 160°C (320°F) and put a baking paper inside a loaf pan
- Put the aquafaba in a bowl or food processor and whip until creamy
- Slowly stir in powdered sugar, sugar and orange juice
- 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)
- Put it into the loaf pan and bake for 50-60 minutes
- Let it cool off and wrap it into a damp towel over night
- Preheat the oven to 200°C (392°F) the next day
- 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)
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.
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. Just don’t skip the second baking round.
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)!
So this was my recipe for #swissxmasbaking18. I will share another recipe directly on Instagram. You can already look forward to it, it’s for delicious oatmeal hazelnut cookies.
Fanny, Lara and Heike have shared some recipes as well and here are the links:
In addition, I will also update the post at the end so that you can find all the recipes here.
Have a beautiful advent season – Christmas is coming up in 1 week, crazy!
This post is also available in: DE