Ginger Biscuits




Rating: 3.68 / 5.00 (104 Votes)


Total time: 1 hour

Ingredients:










Instructions:

For the ginger snaps, knead the butter with the powdered sugar.

Cut the vanilla bean lengthwise and scrape out the pulp with the back of a knife. Quickly work in the flour, vanilla pulp, grated almonds and a pinch of ginger. Let the dough rest in a cool place for about 2 hours.

Preheat the oven to 170 ºC hot air.

Using a pastry card, separate the dough into a few equal-sized pieces and make rolls of about 1.5 cm in diameter. Divide these strands again into small pieces and shape them into croissants.

Place on a baking tray lined with baking paper and bake for about 15 minutes. Mix vanilla sugar and powdered sugar and sprinkle on the still hot ginger croissants.

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