Cantuccini with cashews and Amaretto

Ingredients for 4 servings:

• 250 g flour
• 150 g cashew nuts
• 180 g sugar
• 30 g butter, room temperature
• 2 eggs
• 1 tsp baking powder
• 2 tbsp vanilla sugar
• 3 cl Amaretto
• 1 pinch of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Easy to make and truly delicious. Perfect with cold white wine in the summer.

To prepare the dough, use a slightly deeper bowl and add the sugar, flour, vanilla sugar, baking powder, amaretto, and a pinch of salt. Make a small well in the center of the bowl and add the butter and two eggs. Using a mixer fitted with a dough hook, mix until the dough forms a soft dough. It should no longer stick, then it’s ready. If it does, add a little flour. When the dough is ready, cover it with a cloth and let it rest for about 20-30 minutes. Then line a baking sheet with parchment paper or similar. Divide the dough into 5 portions and then shape them into 4-5 cm thick “sausages.” Place them side by side on the parchment paper and bake in a preheated oven at 200°C for about 15 minutes. Remove the baking sheet and let the “sausages” cool. Carefully cut the “sausages” into 2-3 cm wide slices using a sharp knife. Then place the individual slices cut-side down back on the baking paper and bake for another 10 minutes at 200°C. They should turn golden brown, then they’re perfect. My tip: They’ll stay softer longer in a bowl. They’ll become rock-hard when exposed to air.