Exotic almond and walnut cantuccini

Ingredients for 1 servings:

• 50 g candied orange peel
• 30 g butter or margarine
• 10 g organic lemon peel
• 100 g almonds, not blanched
• 60 g walnut halves
• 2 eggs, size M
• 2 tsp, leveled vegetable stock powder
• 130 g sugar, fine
• 2 tbsp vanilla extract, liquid
• 2 tbsp honey, dark
• 350 g wheat flour type 405
• 1 tbsp baking powder
• 2 tsp cardamom powder
• 2 tsp turmeric powder
• 1 tsp anise powder
• n. B. eggnog
• n. B. Flour for the work surface and for the hands
• 1 egg white
• 3 tbsp water
• 2 tbsp eggnog
• 1 tbsp sugar, fine

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

A sweet, spicy pastry recipe from Bali, Indonesia.

Cut the candied orange peel into approximately 3 mm cubes. Melt the butter or margarine in a double boiler. Do not heat above 50 degrees Celsius! Wash the lemon, dry it thoroughly, and grate the required amount of yellow peel. Roughly grind 30 g of the almonds in a food processor (Moulinex or similar), then halve the rest lengthwise or crosswise. Halve the walnut halves lengthwise and crosswise. Crack 1 egg, using the yolk for the batter and the egg white later for the glaze. For the batter, crack the second egg and whisk it in a mixing bowl with the egg yolk and vegetable stock powder. Whisk together with the sugar, vanilla extract, and honey until frothy. Add the candied orange peel, almonds, and walnuts 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 to the egg and almond mixture a tablespoon at a time, stirring constantly, and knead into a crumbly dough. Stir in the butter or margarine in the same way. Finally, add just enough egg liqueur a tablespoon at a time and knead until you have a dough that is easy to knead (test with your finger while the machine is turned off) that doesn’t stick to the mixing bowl. Place the dough in a plastic tube and let it rest in the refrigerator for 2 hours. For the glaze, mix the egg whites with the water, the egg liqueur, and the sugar until smooth. Line a baking tray with baking paper. Divide the dough into 5 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 about 3 cm thick. Place it on the baking tray and gently press it down slightly to flatten it. Brush all 5 strips twice with the glaze: Bake in a hot oven at 180°C (top/bottom heat) on a medium setting until the cantuccini strips begin to brown. Remove from the oven and brush again with the glaze. Bake for a further 6 minutes. Remove the cantuccini strips from the oven. While still warm, cut crosswise into pieces approximately 2 cm thick. Place the cantuccini cut-side down on a baking tray and place in the oven at the lowest setting with bottom heat only to lightly brown. Repeat with the second cut side. Place on a serving dish while still warm, garnish as desired, serve as finger food and enjoy.