Vegetarian spelt cantuccini with hazelnuts and apricots

Vegetarian spelt cantuccini with hazelnuts, dried apricots and orange zest, twice-baked with coconut sugar. A snack with coffee, 184 kcal per three.

At a glance

• Serves 12
• Prep time: 20 min
• Cooking time: 40 min
• Total time: 60 min
• Calories: 184 kcal per serving
• Protein: 5 g
• Fat: 6 g
• Carbs: 28 g

Ingredients

• 250g spelt flour
• 100g coconut sugar
• 2 eggs
• 100g hazelnuts
• 80g dried apricots
• 1 unwaxed orange
• 1 tsp baking powder
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife · grater

1. Finely chop the apricots and grate the orange zest.
2. Whisk the eggs with the coconut sugar, orange zest and salt. Knead in the spelt flour and baking powder, then work in the hazelnuts and apricots.
3. Shape into two flat logs 5 cm wide and place them on a baking tray lined with baking paper.
4. Bake the logs in an oven preheated to 180 °C (160 °C fan) for 25 minutes, then leave them to cool for 10 minutes.
5. Cut the logs diagonally into 1 cm slices and lay them cut side down on the tray. Reduce the temperature to 160 °C and bake for another 12 to 15 minutes.
6. Leave the cantuccini to cool on a wire rack – only then do they turn hard.

Good to know

Cantuccini are the bake that keeps longest and goes best with coffee. This version with hazelnuts and apricots is your homemade gift for Advent.

Swaps

Hazelnuts → almonds (classic). Apricots → dried figs. Orange → lemon. Spelt flour → plain flour.

Cooking tips

Slice the logs while lukewarm with a serrated knife – cold, they break more easily. For softer cantuccini, cut the second baking time by 3 minutes.

Storage

Keeps for 4 weeks in a cookie tin.

Allergens

Contains gluten (spelt), egg and hazelnuts (tree nuts); no milk, suitable for children.

Dairy-free recipes