Cantuccini with chocolate, almonds and rosemary

Ingredients for 1 servings:

• 250 g wheat flour
• 250 g sugar
• 1 tsp baking powder
• 1 pinch of salt
• 2 tsp, leveled rosemary, ground
• 2 eggs, size L
• 150 g almonds, unpeeled, whole
• 50 g dark chocolate
• 1 egg(s), size S

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

60 pieces, sophisticated, simple

Line a baking sheet with parchment paper. Preheat the oven to 180°C (top/bottom heat). Combine the flour, baking powder, rosemary, sugar, and salt in a mixing bowl. Whisk the large eggs in a cup, add them to the flour mixture, and mix everything briefly with an electric dough hook. Roughly chop the chocolate with a knife. Knead it into the flour mixture with the almonds for about 5 minutes. The flour will slowly moisten until a homogeneous dough forms. On a wooden board, form the dough into 4 equal-sized rolls, approximately 30 cm long and 3 cm wide. Place the rolls on the baking sheet lined with parchment paper, leaving space between them, and flatten them slightly; they should be 2-3 cm thick. The dough will still spread slightly. Whisk the small egg and brush the dough rolls with it. Bake in the center of the oven for 20 minutes. Then remove the baking sheet and place it on a wire rack. Let it cool for 10 minutes. Reduce the oven temperature to 150°C (top/bottom heat). Line a second baking sheet with parchment paper. Using a sharp knife, cut each strip of dough diagonally into approximately 2 cm wide strips and place them, cut-side down, tightly together on the second baking sheet. Let the cantuccini dry in the center of the oven for another 15-20 minutes. The longer they dry, the harder they will become. Remove and let cool on a wire rack. Store in a tin. This recipe yields approximately 60 cantuccini.