John Myers
Ingredients for 1 servings:
- 80 g almonds, whole
- 100 g hazelnuts, whole
- 30 g candied orange peel, chopped
- 300 g flour
- 1 tsp baking powder
- 200 g sugar
- 1 tsp cardamom, ground
- 1 tsp orange peel, grated (untreated)
- 1 vanilla pod(s), including the pulp
- 25 g butter, soft
- 3 m.-sized eggs
- Salt
Instructions
Working time approx. 1 hour 45 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 45 minutes
Spread the nuts and almonds on a baking sheet and roast in the oven at 200°C for 6-8 minutes. Then spread them out on a cloth and use the cloth to wipe off the skins. Mix the flour, baking powder, sugar, cardamom, vanilla pulp, candied orange peel, and a pinch of salt. Add the butter and eggs and knead into a dough that is not too soft. Quickly knead in the nuts and almonds, shape the dough into a ball, and wrap it in foil and chill for 45 minutes. Divide the dough into four pieces. Shape each piece into a 25 cm long log. Place the logs 5-6 cm apart on a baking sheet lined with baking paper. Bake in a preheated oven at 190°C for 1-20 minutes. Then let the pastries cool for 5 minutes. Using a sharp knife, cut out approximately 1.5 cm thick slices. Place these back on a baking sheet and bake again at 180°C for 12-15 minutes until golden brown. Let the cantuccini cool. Nutritional values per piece E 1g F 2g KH 7g BE 0.5
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