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Make Cantuccini Yourself: A Simple Recipe

Make Cantuccini yourself – you need these ingredients

You don’t need any special ingredients for the Italian almond biscuits. You probably already have most of them at home. You can bake about 50 cantuccini with the stated quantities.

  • You need 200 g flour, 20 g butter, 125 g sugar, and 2 eggs.
  • A packet of vanilla sugar, a teaspoon of baking powder, and a pinch of salt are also added to the dough.
  • Of course, almonds should not be missing in the Cantuccini. You will need 150g of it. Be sure to use peeled almonds.
  • A tablespoon of Amaretto and half a bottle of bitter almond aroma provide the typical taste.

Homemade Cantuccini – the recipe

The preparation of the dough is not complicated.

  • Put all the ingredients except the almonds in a bowl and mix all the ingredients into a dough with the dough hook of your food processor or hand mixer. This should have a slightly sticky consistency.
  • Finally, add the almonds to the dough so that the almonds don’t stick to the dough hook.
  • Dust the work surface with a little flour. Now knead the dough thoroughly by hand. Once the dough is nice and smooth, wrap it in cling film and put it in the fridge for half an hour.
  • Once chilled, divide the dough into four equal pieces. Make a roll of each. The rolls should be about four inches in diameter.
  • Place these rolls on a baking sheet lined with parchment paper. Bake the dough in an oven preheated to 200 degrees for about a quarter of an hour.
  • The cantuccini are not ready yet, just pre-baked. Remove from the oven and cut the rolls diagonally into strips one to one and a half centimeters thick.
  • Now distribute the individual pieces on the baking tray, laying them on their side, i.e. on the cut surface. After another eight to ten minutes in the oven, the cantuccini are baked golden brown and ready.
  • Now all you have to do is wait for the snack to cool down. Then you can enjoy your homemade cantuccini.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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