Coconut cantuccini

Ingredients for 1 servings:

• 150 g flour
• ¼ tsp baking powder
• 1 egg(s)
• 20 g butter (room temperature)
• 70 g sugar
• 1 pinch of salt
• 50 g desiccated coconut
• ½ vanilla pod(s) (seeds)
• 5 drops of bitter almond flavor
• 40 g almonds, whole, unpeeled

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

not too sweet, makes about 20 pieces

Preheat the oven to 175°C (top/bottom heat). Knead all ingredients, except the almonds, together (this is best done by hand). The dough will be very crumbly at first, but will then become nice and smooth. Finally, knead in the almonds and shape the dough into a log about 3-4 cm in diameter. Place the log on a baking sheet lined with baking paper and bake for about 18-20 minutes. Remove the log from the oven and use a sharp bread knife to cut diagonally into approximately 1.5 cm wide pieces (if the log is still too soft to cut, bake for another 5 minutes). Return the cantuccini to the baking sheet and bake for about another 10 minutes, until golden brown. Stored in a tin, these cookies will keep for several weeks.