Cantuccini

Ingredients for 25 servings:

• 175 g almond(s), whole
• 250 g flour
• 180 g sugar
• 1 tsp baking powder
• 2 packets of 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; Total time approx. 1 hour

Almond cookies from Tuscany / Umbria

Briefly place the almonds in boiling water, pour into a sieve, rinse with cold water, and peel (or buy peeled almonds). Spread the almonds on a cloth and let them dry overnight. For the dough, heap 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 until you have a doughy, 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 log. Line a baking sheet with parchment paper. Place the logs 8 cm apart. Bake in a preheated oven (200 °C) for 15 minutes, let cool, and then cut diagonally into 1 cm thick slices. Place the cookies cut-side down on the baking sheet and toast for another 10 minutes (200 °C). The cantuccini should be golden brown when cooked. Let the cookies cool and store them in a sealed tin (otherwise they will become soft). Enjoy.