John Myers
Cantuccini
The perfect cantuccini recipe with a picture and simple step-by-step instructions.
- 200 g Unpeeled almonds
- 300 g Flour
- 1 heaped teaspoon Baking powder
- 200 g Sugar brown
- 1 Msp According to cardamom
- 1 piece Vanilla pod
- 1 packet Bourbon vanilla sugar
- 1 pinch According to cinnamon
- 1 little pinch Gem star anise
- 1 pinch According to carnations
- 1 pinch Salt
- 2 tablespoon Amaretto
- 1 teaspoon Bitter almond flavor
- 1 teaspoon Grated lemon peel
- 25 g Soft butter
- 2 piece Eggs size M
- Put the almonds in boiling water for 1 minute, pour through a sieve, place on a kitchen towel and press out of the skins. Carefully roast in a pan and let cool down.
- Mix the flour, baking powder, sugar, vanilla pulp, all the spices and a pinch of salt in a bowl. Add the amaretto, butter and eggs and quickly knead with the dough hook of the hand mixer until smooth. Do not knead for too long, otherwise the dough will be too soft. Add the almonds and knead well. Shape the dough into a ball and wrap it in cling film and let it cool for about 30 minutes.
- Cut the dough into 5 pieces. Shape each piece of dough into a 25 cm long roll. Line a baking sheet with parchment paper. Place the dough rolls on top at a distance of 8 cm. Pre-bake in the preheated oven on the 2nd shelf from the bottom at 190 ° C for 15 minutes (top and bottom heat). Let cool down a bit and cut diagonally into 1 cm thick pieces with a saw knife. Place the biscuits with a cut surface on the baking sheet and bake again at 170 degrees, middle rack, for 10-15 minutes (hot air) until golden brown. Turn halfway through.
- After the biscuits have cooled, store them in a closed tin can.
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