Cantuccini

Ingredients for 1 servings:

• 175 g almonds
• 250 g flour
• 180 g sugar
• 1 tsp baking powder
• 2 tbsp vanilla sugar
• ½ bottle of bitter almond flavor
• 1 pinch of salt
• 25 g butter, room temperature
• 2 eggs

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 55 minutes

Almond cookies from Tuscany/Umbria

Briefly place the almonds in boiling water, pour them into a sieve, rinse them with cold water, and peel them (or buy peeled almonds). Spread the almonds on a cloth and let them dry overnight. For the dough, place flour, sugar, baking powder, vanilla sugar, bitter almond flavoring, and salt on the work surface. Make a well in the center and add the butter and eggs. Mix all ingredients together to form a dough: a sticky dough! Knead in the almonds. Sprinkle the dough with a little flour to form a ball and chill for 30 minutes. Cut the dough into 6 pieces. Shape each piece into a 25 cm long roll. Line a baking tray with baking paper. Place the rolls on the baking sheet, spaced 8 cm apart. Preheat the oven to 200 °C (top/bottom heat) for 15 minutes, let them cool, and then cut diagonally into 1 cm thick slices. Place the biscuits cut-side down on the baking sheet and toast again in the oven at the same temperature for 10 minutes. The biscuits should be golden brown when cooked. Let the biscuits cool and store in a sealed container, otherwise they will become soft. I usually make double the batch.