John Myers
Ingredients for 1 servings:
- 260 g flour
- 1 tsp baking powder
- 180 g sugar
- 1 packet of vanilla sugar
- ½ tsp gingerbread spice
- 1 pinch of salt
- 40 g marzipan paste (finely diced)
- 25 g butter, soft
- 2 eggs
- 90 g hazelnuts (peeled/skinless)
- 90 g almonds (peeled/skinless)
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
taste like they were freshly flown in from Italy – if not even better, makes about 80 pieces
Mix all ingredients, except the nuts, with the dough hook of a hand mixer or food processor until you have a smooth dough. Knead in the skinned nuts. Divide the dough into four equal pieces and shape each into 35 cm long logs. Wrap in foil and chill for 1 hour. Then place the logs 8 cm apart on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C (180°C fan oven) on the second rack from the bottom for 15 minutes. Allow to cool and then cut diagonally into 1 cm thick slices. Place the cantuccini cut-side down on the baking sheet and bake for another 8-10 minutes until golden brown.
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