Exotic almond and hazelnut cantuccini

Ingredients for 8 servings:

• 40 g butter or margarine
• 40 g candied orange peel
• ½ lemon(s), grated peel
• 100 g almonds
• 60 g hazelnuts
• 2 eggs, size M
• 2 tsp chicken broth powder
• 130 g sugar, fine
• 2 tbsp vanilla extract, liquid
• 300 g wheat flour type 405
• 40 g coconut flour (Santen)
• 1 tbsp, leveled baking powder
• 2 tsp cardamom powder
• 1 tsp turmeric powder
• 2 tsp anise powder
• n. B. eggnog
• n. B. Flour for the work surface and for the hands
• 1 egg white (see preparation)
• 3 tbsp water
• 2 tbsp eggnog
• 1 corner(s) of sugar, fine

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

A sweet, spicy pastry recipe from Bali, Indonesia.

Melt the butter or margarine in a double boiler. Do not heat above 50 degrees Celsius! Cut the candied orange peel into cubes of approximately 3 mm. Wash the lemon in hot water, dry thoroughly, and grate the required amount of yellow peel. Halve the almonds and hazelnuts lengthwise or crosswise. Crack 1 egg, using the yolk for the batter and the egg white for the glaze. Crack the second egg and whisk it in a mixing bowl with the egg yolk and vegetable stock powder. Whisk together with the sugar and vanilla extract until frothy. Add the candied orange peel and lemon zest and mix well. Replace the whisk with a dough hook. Combine the wheat flour with the baking powder, cardamom powder, turmeric powder, and anise powder. Add the flour mixture tablespoon by tablespoon to the egg mixture, stirring continuously, and knead into a crumbly dough. Stir in the butter or margarine in the same way. Finally, depending on the flour’s ability to swell, add just enough egg liqueur a tablespoon at a time and knead until you have a dough that’s easy to knead (test with your finger while the machine is turned off) that doesn’t stick to the mixing bowl. Knead the dough for at least 10 minutes. Then knead the almond and hazelnut pieces into the dough. Place the dough in a plastic tube and let it rest in the refrigerator for 2 hours. Mix the egg whites, water, egg liqueur, and sugar until smooth. Preheat the oven to 180°C (top/bottom heat). Line a baking sheet with baking paper. Divide the dough into five equal portions. Sprinkle the work surface with a little flour. Shape each portion into a log with both floured hands and roll it out into a snake shape about 3 cm thick. Place it crosswise on the baking sheet and gently press it down slightly. Brush all 5 strips twice with the glaze. Bake in a hot oven on a medium heat until the cantuccini strips begin to brown. Remove from the oven and brush again with a glaze. Bake for a further 6 minutes. Remove the cantuccini strips from the oven. While still warm, cut crosswise into approximately 2 cm thick pieces. Place the cantuccini cut-side down on a baking tray. Place in the oven on the lowest setting with bottom heat to allow them to brown slightly. If necessary, leave the oven door slightly ajar. Do the same with the second cut side. Place on a serving dish while still warm and garnish as desired. Serve as finger food and enjoy.