Orange and almond cantuccini

Ingredients for 1 servings:

• 200 g almond flour or ground almonds, unpeeled
• 50 g almonds, chopped or other unsalted nuts (pistachios also work very well)
• 50 g cocoa nibs or chocolate chips (optional)
• 7 g starch flour (I used arrowroot flour; alternatively tapioca or potato starch)
• 4 g baking soda
• 1 g salt
• 1 pinch of cinnamon
• 2 tbsp orange peel (zest of an untreated organic orange), optional
• 80 g maple syrup or other liquid sweetener
• 50 ml orange juice, freshly squeezed
• 1 tsp Amaretto or almond extract, optional

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

Italian cookies, vegan and gluten-free

Preheat oven to 200°C. First, mix all the dry ingredients together in a large bowl: almond flour, almonds, cocoa nibs (if using), starch, baking soda, salt, cinnamon, and orange zest. Add the maple syrup, orange juice, and amaretto or almond extract (if using) to the dry ingredients and shape the dough into a ball. Moisten your hands and place the dough in the shape of a long roll on a baking sheet lined with baking paper (see picture). Bake for 15 minutes, then remove from the oven and let cool for 45 minutes. Once cooled, use a sharp knife to cut the dough diagonally into approximately 1 cm wide slices. Place the slices cut-side down on the baking sheet and bake for another 20 minutes at 150°C, turning halfway through. Turn off the oven and let the cantuccini cool in the oven to ensure they become nice and crispy.