Italian gluten-free cantuccini

Ingredients for 1 servings:

• 250 g flour, gluten-free (Schär Mix C – Cakes & Cookies)
• 5 g baking powder (Dr. Oetker Original Backin) gluten-free
• 2 g xanthan gum
• 180 g sugar
• 1 pinch of salt
• 30 g butter or margarine
• 2 m.-sized eggs
• 1 tsp vanilla extract
• 1 tbsp Amaretto
• 170 g almonds, peeled
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Contains alcohol, makes approx. 44 pieces

Mix the flour, baking powder, sugar, xanthan gum, and salt. Then add the fat, eggs, vanilla extract, and Amaretto and knead everything into a shortcrust pastry. Knead in the peeled almonds at the end. On a floured surface, form the dough into three rolls the length of the baking sheet. Chill the rolls for 30 minutes (chilling is very important for gluten-free shortcrust pastry). Preheat the oven to 180°C fan/convection oven and line the baking sheet with baking paper. Place the rolls on the roll and bake on the middle rack for about 15 minutes until golden brown. Remove from the oven and let cool for 15 minutes. Cut each roll of dough into 1.5 cm wide, diagonal slices using a sharp knife or an electric knife. Return to the baking sheet, leaving some space between them. Bake in the preheated oven at 160°C fan/convection oven for another 12-15 minutes. The cantuccini will harden as they cool. They’ll keep for several weeks in a tightly sealed container. Serve with a classic sweet or dessert wine (Vin Santo or Vino Santo) from Italy. Note: If you don’t like Amaretto, you can also use a few drops of bitter almond oil.