Crispy Italian almond cookies – Cantuccini

Ingredients for 1 servings:

• 800 g spelt flour type 1050
• 400 g almonds, whole
• 100 g almonds, ground
• 250 g butter
• 300 g sugar
• ¼ tsp salt
• 4 bitter almonds, grated or bitter almond oil, about 5 drops
• 1 orange(s), grated peel
• 1 lemon(s), grated peel
• ½ orange(s), squeezed juice
• 1 ½ packets of baking powder
• 6 eggs
• ½ tsp cinnamon powder
• ½ tsp vanilla powder

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

not so sweet, perfect with espresso and cappuccino

Roast the whole almonds in a non-stick pan over medium heat for about 10 minutes, stirring frequently, until dark brown. Combine all the other ingredients in a large bowl, then stir the roasted almonds into the dough. The dough may be a bit sticky, but this will improve after it has rested. Let it rest in the refrigerator for about 1 hour. Line 2 baking sheets with parchment paper and preheat the oven to 175°C (top/bottom heat). Divide the dough into 6 pieces, knead each one briefly, and then form a dough log. Place crosswise on the baking sheet. Form a total of 6 logs, 3 on each baking sheet. Bake for 20 minutes; the logs should be golden brown. Remove the sheets and let them cool briefly to avoid burning yourself on the baking sheet. Then carefully cut the logs into thumb-thick slices using a large, sharp knife (not a bread knife or serrated edge). Place the slices cut-side down on the baking sheet. They all fit back on the two baking sheets; push them together gently. Bake for another 10 minutes, until the finished cantuccini are golden brown! A tip for the grated citrus peel: we grate each orange before eating, then dry the peel and store it in a screw-top jar, so we always have some on hand – this assumes unsprayed quality, of course.