Lemon cantuccini

Ingredients for 1 servings:

• 550 g flour, e.g. spelt flour 1050 or 630
• 300 g sugar
• 70 g butter, soft
• 4 eggs
• 1 tsp vanilla, ground
• 2 lemons, zest of which
• 4 tbsp lemon juice
• 200 g ground almonds
• 400 g almonds, whole
• 2 tsp cream of tartar or regular baking powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

delicious with all kinds of coffee or sweet wine

Using the dough hook on a food processor, mix all ingredients, except the whole almonds, into a pliable dough that will remain sticky. Meanwhile, preheat the oven to 160°C (fan oven). Place the dough on a well-floured work surface and, with well-floured hands, knead in the whole almonds. Divide the dough into 4 to 5 portions and place them on 2 baking sheets lined with baking paper. Bake for about 20 minutes, until they begin to brown slightly. Remove the rolls and let them cool to lukewarm. If they are cut while too warm, they will crumble more easily. Using a bread knife or electric knife, cut diagonally into thin slices, 0.5 to 1 cm thick to taste, and place them back on the baking sheet, tightly packed. Bake for another 12 minutes at 160°C (fan oven), until they begin to brown. Once cooled, store in a sealed container to prevent them from becoming soft.