Brigita's Sweet Pumpernikel
The fruit and peel make this little treat delicious!
Category:
Baking, Biscuits, Cookies
Style:
Latvian
Keyword:
Biscuits, Christmas Biscuits, Christmas Cookies, Cookies, Fruit Biscuit, Fruit Cookies, Gluten Free Option, Pumpernikel, Sweet Pumpernikel
Quantity: 120 biscuits
Ingredients
- 200 g butter
- 400 g sugar
- 4 eggs
- 1 tsp vanilla bean paste
- 3 drops of almond extract
- 500 g plain flour
- 300 g ground almonds
- 1 tsp baking powder
- 125 g candied citrus peel
- 100 g glace fruit diced
- 75 g currants
- 60 g glace ginger diced
Instructions
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Preheat oven to 175˚C (fan).
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Line 3 baking trays with baking paper.
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Cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition.
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Add fruit and dry ingredients and mix well to combine.
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Roll into 2 cm thick sticks and lay across the lined baking tray, leaving space for spreading.
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Bake for 20 minutes, until golden.
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Cut on the diagonal while still warm.
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Lay out on baking trays and dry in a tepid oven.
Notes
- I heat the oven to 150˚C (fan), turn it off and then put the biscuits in overnight.
- For gluten free sweet pumpernikel replace flour with Gluten Free Flour Blend, add an additional tsp of GF baking powder and 1 tsp xanthan gum.