Cantuccini

Ingredients for 1 servings:

• 200 g almonds, unpeeled
• 300 g flour
• 1 tsp, heaped baking powder
• 200 g brown sugar
• 1 pinch of cardamom powder
• 1 vanilla pod(s), including the pulp
• 1 tbsp, heaped Bourbon vanilla sugar
• 1 pinch of cinnamon powder
• 1 pinch of anise powder
• 1 tsp. clove powder
• 1 pinch of salt
• 2 tbsp Amaretto
• 1 tsp bitter almond flavoring
• 1 tsp lemon zest
• 25 g butter, soft
• 2 eggs, size M

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Favorite cookies to Vinsanto or Espresso, makes about 80 cookies

Place the almonds in boiling water for 1 minute, pour through a sieve, place on a kitchen towel, and press out the skins. Gently toast in a pan and let cool. Mix the flour, baking powder, sugar, vanilla seeds, all the spices, and a pinch of salt in a bowl. Add the Amaretto, butter, and eggs and quickly knead into a smooth dough using the dough hook of a hand mixer. Do not overknead, as this will make the dough too soft. Add the almonds and knead well. Shape the dough into a ball, wrap in cling film, and chill for about 30 minutes. Cut the dough into 5 pieces. Shape each piece into a 25 cm long roll. Line a baking tray with baking paper. Place the rolls on the dough, 8 cm apart. Preheat the oven to 15 minutes on the second shelf from the bottom at 190 °C (top/bottom heat). Let cool slightly and then cut diagonally into 1 cm thick pieces using a serrated knife. Place the cookies cut-side down on a baking sheet and bake again at 170°C on the middle rack for 10-15 minutes until golden brown. Turn the cookies halfway through. Makes approximately 80 cookies. Once cooled, store in a sealed tin.