Cantuccini

Name: Cantuccini
Cook time: 45 min
Total time: 45 min
Yield: 55
Ingredients: 250 g Flour; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 TEASPOON Baking Powder; 25 g Butter; 2 Eggs (size M); 2 TABLESPOONS Almond liqueur (Amaretto); 12 Drops of bitter almond aroma; 200 g Almond kernels without skin; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 55

250 g Flour
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 TEASPOON Baking Powder
25 g Butter
2 Eggs (size M)
2 TABLESPOONS Almond liqueur (Amaretto)
12 Drops of bitter almond aroma
200 g Almond kernels without skin
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Put the flour, sugar, vanillin sugar, salt and baking powder into a mixing bowl and mix. Add butter, eggs, almond liqueur and bitter almond flavour and knead with the dough hooks of the hand mixer to a smooth dough. Knead the almonds with your hands. Wrap the dough in foil and chill for about 30 minutes. Form the dough into 5 long rolls (each approx. 4 cm Ø) on a floured work surface.
2
Place the rolls at a distance on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Take out and let cool down. Cut rolls diagonally into 1-1.5 cm thick slices. Place the cut surface on the baking tray and roast at the same temperature for another 8-10 minutes.