If a whole Christmas Stollen is too much for you, you might want to consider these Christmas Stollen Cantuccini – the miniature version of the classic Christmas treat. If you are fine with loads of candied fruits, and nuts, as well as a lot of powdered sugar and an abundance of calories… you probably gonna like these Christmas cookies. I love them and think they are a great addition to the regular Christmas cookie Lollapalooza ;)
Cantuccini have been part of our Christmas cookie selection for many years – there are so many different types of Cantuccini you can make – the classic ones with almonds, Cantuccini with other nuts, dried fruits, chocolate, etc. So many nice flavor combinations. If you are not aiming for the typical Christmas flavors like gingerbread or speculoos you can do them all year round.
Cantucchini or Biscotti (different names for the same cookie) are baked twice. This means they are normally quite dry and last longer than other cookies. These here are a bit different due to all the candied fruits. Means they are a bit softer and should be eaten within a week or two (make sure you store them properly). So do not save the last ones until New Year’s Eve or something like that ;P
Note: As mentioned before – Cantucchini are baked twice. First, you bake them in a log shape, then you slice them and bake the individual cookies a second time. Not a big deal normally. I still recommend using a very sharp knife, or even better, a very good serrated knife to slice the Cantuccini. The mix of candied fruits and nuts is a bit difficult to cut and you might get stuck on a nut – a good knife should, more or less, cut everything no matter what ;P
If you want to try other types of Cantuccini, you should check out these recipes here. They are great to make all year round.
INGREDIENTS / ZUTATEN
For the rum raisins:
1.8 oz. (50g) raisins
1 tbsp. rum
For the dough:
10.6 oz. (300g) all-purpose flour
1/2 cup (100g) sugar (or xylitol)
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1 pinch of salt
1/4 cup (60g) butter, at room temperature
2 medium eggs
1 tsp. vanilla paste
3.5 oz. (100g) candied fruits (orange peel, lemon peel, candied cherries), finely diced
3.5 oz. (100g) whole almonds
1.8 oz. (50g) whole pistachios (shelled)
For the decoration:
1/4 cup (60g) butter, melted
confectioners’ sugar for dusting
Für die Rumrosinen:
50g Sultaninen
1 EL Rum
Für den Teig:
300g Mehl (Type 405)
100g Zucker (oder Xylit)
1 TL Backpulver
1/4 TL Zimt
1/4 TL Kardamom
1 Prise Salz
60g Butter, Zimmertemperatur
2 Eier (M)
1 TL Vanillepaste
100g Kandierte Früchte (Orangeat, Zitronat, Belegkirschen), fein gewürfelt
100g Mandeln, ganz
50g Pistazien (geschält), ganz
Für die Dekoration:
60g Butter, geschmolzen
Puderzucker zum Bestäuben
DIRECTIONS / ZUBEREITUNG
1. The evening before, add the raisins and rum to a small bowl and mix. Cover and let sit overnight.
2. Add flour, sugar (or xylitol), ground cinnamon, cardamom, and salt to the bowl of a food processor and mix to combine. Add butter, eggs, and vanilla paste and knead until smooth. Add the candied fruit, rum raisins, almonds, and pistachios and mix in – this works best by hand. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour (max. 1 day).
3. Take the dough out of the fridge and divide it into 4 portions – if you had the dough in the fridge for longer, let it rest at room temperature for 20-30 minutes first. Form each portion of dough into a thick roll/log (each about 7 inches long). Using a wooden spoon, dent the rolls lengthwise and flatten slightly on one side. Ideally, the cross-section now looks like the cross-section of a Christmas stollen – slightly higher on one side than the other. Wrap again in plastic wrap and place in the fridge for 1 hour.
4. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment. Place the dough rolls with enough space in between on the baking sheet and bake for about 15 minutes.
5. Melt the butter for the coating. Remove the pre-baked Cantuccini from the oven and brush with the melted butter, dust with a bit of confectioners’ sugar. Let cool down for about 10-12 minutes, then cut diagonally with a serrated knife into thick slices. Place again on the baking sheet and bake for another 10-12 minutes. Remove from oven and let cool down completely on a wire rack. Dust the tops of the Cantuccini again with a little confectioners’ sugar before serving.
1. Am Vorabend die Sultaninen mit dem Rum in eine kleine Schüssel geben und vermischen. Abdecken und über Nacht ziehen lassen.
2. Mehl, Zucker (oder Xylit), Zimt, Kardamom und Salz in der Schüssel einer Küchenmaschine vermischen. Weiche Butter, Eier und Vanillepaste dazugeben und alles zu einem glatten Teig verkneten. Die kandierten Früchte, Rumrosinen, Mandeln und Pistazien dazugeben und untermischen – geht von Hand am besten. Den Teig in Klarsichtfolie einwickeln und für mind. 1 Stunde (max. 1 Tag) in den Kühlschrank legen.
3. Den Teig aus dem Kühlschrank nehmen und in 4 Portionen aufteilen – wer den Teig länger im Kühlschrank hatte, sollte ihn erst einmal 20-30 Minuten bei Zimmertemperatur ruhen lassen. Jede Teigportion in eine dicke Rolle (jeweils etwa 18cm lang) formen. Mit einem Kochlöffel den Rollen längs eine Delle verpassen und an einer Seite etwas flach drücken. Im Idealfall würde der Querschnitt jetzt in etwa wie bei einem Christstollen aussehen – auf einer Seite etwas höher als auf der anderen Seite. Noch einmal in Klarsichtfolie einschlagen und für 1 Stunde in den Kühlschrank legen.
4. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Die Teigrollen mit genügend Abstand zueinander auf das Blech setzen und für etwa 15 Minuten backen.
5. Die Butter für die Ummantelung schmelzen. Die vorgebackenen Cantuccini aus dem Ofen holen und mit der geschmolzenen Butter bestreichen – mit etwas Puderzucker bestäuben. Für etwa 10-12 Minuten abkühlen lassen, dann mit einem Brotmesser schräg in fingerdicke Scheiben schneiden. Auf dem Backblech verteilen und noch einmal 10-12 Minuten backen. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen. Die Oberseiten der Cantuccini vor dem Servieren noch einmal mit etwas Puderzucker bestäuben.
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Here is a version of the recipe you can print easily.
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Christmas Stollen Cantuccini
- Prep Time: 00:25
- Cook Time: 00:27
- Total Time: 12:00
- Yield: 45 1x
- Category: Christmas Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Italy meets Germany. Classic Christstollen turned into crunchy Cantuccini to create the perfect Christmas treat. So good!
Ingredients
For the rum raisins:
1.8 oz. (50g) raisins
1 tbsp. rum
For the dough:
10.6 oz. (300g) all-purpose flour
1/2 cup (100g) sugar (or xylitol)
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1 pinch of salt
1/4 cup (60g) butter, at room temperature
2 medium eggs
1 tsp. vanilla paste
3.5 oz. (100g) candied fruits (orange peel, lemon peel, candied cherries), finely diced
3.5 oz. (100g) whole almonds
1.8 oz. (50g) whole pistachios (shelled)
For the decoration:
1/4 cup (60g) butter, melted
confectioners’ sugar for dusting
Instructions
1. The evening before, add the raisins and rum to a small bowl and mix. Cover and let sit overnight.
2. Add flour, sugar (or xylitol), ground cinnamon, cardamom, and salt to the bowl of a food processor and mix to combine. Add butter, eggs, and vanilla paste and knead until smooth. Add the candied fruit, rum raisins, almonds, and pistachios and mix in – this works best by hand. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour (max. 1 day).
3. Take the dough out of the fridge and divide it into 4 portions – if you had the dough in the fridge for longer, let it rest at room temperature for 20-30 minutes first. Form each portion of dough into a thick roll/log (each about 7 inches long). Using a wooden spoon, dent the rolls lengthwise and flatten slightly on one side. Ideally, the cross-section now looks like the cross-section of a Christmas stollen – slightly higher on one side than the other. Wrap again in plastic wrap and place in the fridge for 1 hour.
4. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment. Place the dough rolls with enough space in between on the baking sheet and bake for about 15 minutes.
5. Melt the butter for the coating. Remove the pre-baked Cantuccini from the oven and brush with the melted butter, dust with a bit of confectioners’ sugar. Let cool down for about 10-12 minutes, then cut diagonally with a serrated knife into thick slices. Place again on the baking sheet and bake for another 10-12 minutes. Remove from oven and let cool down completely on a wire rack. Dust the tops of the Cantuccini again with a little confectioners’ sugar before serving.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
