John Myers
Ingredients for 1 servings:
- 250 g powdered sugar
- 3 eggs
- 1 tsp cinnamon powder
- 1 tsp. clove powder
- 1 pinch of allspice powder
- ½ lemon(s), zest
- ½ tbsp oil
- 3 tbsp, heaped cocoa powder (slightly heaped tbsp)
- 270 g flour
- 1 tsp, leveled baking powder
- 120 g hazelnuts
- 120 g almonds
- 40 g candied lemon
- 40 g candied orange peel
- 50 g raisins
- Cream for brushing
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
with nuts, raisins, candied lemon peel, candied orange peel and Christmas spices
Whisk the eggs, sugar, and spices until frothy. Add the grated lemon zest, oil, cocoa powder, flour, and baking powder and mix to a smooth dough, using a dough hook if necessary. Finally, add the almonds, hazelnuts, candied lemon and orange peel, and raisins and mix well. Dust the sticky dough with a little flour, form thin rolls (approx. 2-2.5 cm in diameter), and place them on a baking sheet lined with baking paper. Brush with cream. This quantity makes 2 baking sheets, which are baked at 160°C for approx. 30 minutes using a convection oven. Using a sharp knife, immediately cut the hot rolls diagonally into approximately 1 cm thick slices. The raisins, candied lemon and orange peel make these cantuccini less hard and dry. Unlike other cantuccini, they are not rebaked after cutting.
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